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 → Fat-glazed sweets → №218 "Domino" → No. 218 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №218 "Domino" No. 218

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 744.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85394.37 393.78 —   —   99.75 393.38 
Fat glaze99.0 196.17 194.21 37.35 73.27 46.89 91.98 
water—  115.13 —   —   —   —   —   
Unfat fried soy flour94.0 77.75 73.08 —   —   —   —   
Starch syrup78.0 49.30 38.45 0.30 0.15 42.75 21.08 
Sign up99.1 10.80 10.71 34.47 3.72 48.15 5.20 
Fruit cooking69.0 4.41 3.04 —   —   67.00 2.95 
Almond essence—  0.21 —   —   —   —   —   
Citric acid (E330)91.2 0.12 0.11 —   —   —   —   
Total713.39 10.36 77.14 69.09 514.59 
Output in finished product93.7 697.69 10.1  75.44 67.6  503.27 
Mass fraction by dry matter697.69 10.8  75.44 72.1  503.27 
To the aqueous phase91.4  
List of recipes

Recipe on №218 "Domino" contained in handbooks:

calculations, forms, documents: