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
Semi-finished product raisin-biscuit (in No. 106) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Semi-finished product raisin-biscuit (in No. 106) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 190.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 74.20 20.03 11.99 8.90 0.73 0.54 
Raisins80.0 70.43 56.34 —   —   66.00 46.48 
Granulated sugar99.8560.29 60.20 —   —   99.75 60.14 
Flour, premium85.5 46.37 39.65 1.09 0.51 1.59 0.74 
Essence—  0.19 —   —   —   —   —   
Total176.22 4.95 9.41 56.73 107.90 
Output in finished product87.0 165.47 4.6  8.84 53.3  101.32 
Mass fraction by dry matter165.47 5.3  8.84 61.2  101.32 
To the aqueous phase80.4  
List of recipes

Semi-finished product raisin-biscuit (in No. 106) (basic recipe) included in recipes:

№106 Cake "Chocolate-raisin"recipe number 1

Recipe on Semi-finished product raisin-biscuit (in No. 106) contained in handbooks:

calculations, forms, documents: