KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: Semi-finished sandy product with nuts and honey (123, 137) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 994.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 422.19 360.97 1.09 4.60 1.59 6.71 
Natural honey78.0 224.34 174.99 —   —   77.27 173.35 
Granulated sugar99.85178.49 178.22 —   —   99.75 178.04 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 138.27 116.15 82.50 114.07 —/0.80 —/1.11 
Roasted kernels97.5 85.98 83.83 52.00 44.71 1.00 0.86 
Sign up27.0 69.18 18.68 11.9888.29 0.73 0.51 
Total932.84 17.26 171.67 36.21 360.19 
Output in finished product92.0 915.12 16.9  168.41 35.5  353.35 
Mass fraction by dry matter915.12 18.4  168.41 38.6  353.35 
To the aqueous phase81.6