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 → Unglazed sweets → Sweets made from praline masses, such as pralines and based on confectionery fat → №247 "Matryoshka" → No. 247 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №247 "Matryoshka" No. 247

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 75.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up96.0 28.06 26.94 25.00 7.02 —/39.30 —/11.03 
Powdered sugar99.8517.21 17.18 —   —   99.80 17.18 
Confectionery fat99.7 14.22 14.17 99.70 14.18 —   —   
Cookie crumb95.0 10.10 9.60 —   —   —   —   
Roasted hazelnut kernel97.5 7.48 7.29 68.80 5.15 0.20 0.010
Sign up98.5 0.0760.075—   —   —   —   
Pineapple essence—  0.038—   —   —   —   —   
Salt96.5 0.0200.019—   —   —   —   
Total75.28 34.90 26.35 32.26 24.36 
Output in finished product97.5 73.62 34.1  25.77 31.5  23.82 
Mass fraction by dry matter73.62 35.0  25.77 32.4  23.82 
To the aqueous phase92.7  
List of recipes

Recipe on №247 "Matryoshka" contained in handbooks:

calculations, forms, documents: