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
Air semi-finished product (in No. 171) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Air semi-finished product (in No. 171) the main

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 363.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85311.21 310.74 —   —   99.75 310.43 
Raw egg white12.0 155.60 18.67 —   —   0.9451.47 
Whole milk powder95.0 38.27 36.35 24.74 9.47 —/38.90 —/14.89 
Vanilla powder99.853.07 3.07 —   —   99.80 3.06 
Total368.83 2.61 9.47 89.41 324.64 
Output in finished product96.5 350.39 2.5  9.00 84.9  308.41 
Mass fraction by dry matter350.39 2.6  9.00 88.0  308.41 
To the aqueous phase96.0  
List of recipes

Air semi-finished product (in No. 171) (the main) included in recipes:

№171 Cake "Tatarstan"No. 171

Recipe on Air semi-finished product (in No. 171) contained in handbooks:

calculations, forms, documents: