KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → №183 "Chicken-Ryaba" → No. 183 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №183 "Chicken-Ryaba" No. 183

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 81.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 33.58 33.28 34.47 11.58 48.15 16.17 
Granulated sugar99.8529.54 29.49 —   —   99.75 29.47 
water—  8.62 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 7.68 6.45 82.50 6.34 —/0.80 —/0.060
Starch syrup78.0 3.69 2.88 0.30 0.01042.75 1.58 
Sign up100.0 3.37 3.37 100.00 3.37 —   —   
Dried almond kernel96.0 2.96 2.84 53.70 1.59 6.00 0.18 
Liqueur "Yuzhny"40.0 0.84 0.34 —   —   —   —   
Cognac—  0.67 —   —   —   —   —   
Alcohol—  0.59 —   —   —   —   —   
Sign up—  0.037—   —   —   —   —   
Fragrant essence—  0.016—   —   —   —   —   
Vanillin—  0.010—   —   —   —   —   
Total78.66 27.95 22.89 57.92 47.44 
Output in finished product92.2 75.51 26.8  21.97 55.6  45.54 
Mass fraction by dry matter75.51 29.1  21.97 60.3  45.54 
To the aqueous phase87.7  
List of recipes

Recipe on №183 "Chicken-Ryaba" contained in handbooks:

calculations, forms, documents: