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 → Eastern sweets → Eastern sweets. Sets. → Souvenir set of oriental sweets Absheron → No. 146 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Souvenir set of oriental sweets Absheron No. 146

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 322.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85110.61 110.44 —   —   99.75 110.33 
Flour, premium85.5 89.71 76.70 1.09 0.98 1.59 1.43 
Raw almond kernels94.0 37.56 35.31 52.60 19.76 5.90 2.22 
Raw hazelnut kernel94.0 37.56 35.31 62.20 23.36 3.40 1.28 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 28.57 24.00 82.50 23.57 —/0.80 —/0.23 
Sign up99.8517.14 17.11 —   —   99.80 17.11 
Chicken eggs [chicken egg] [2]27.0 12.20 3.29 11.99 1.46 0.73 0.090
Ghee butter99.0 7.55 7.48 98.70 7.45 —   —   
Whole milk12.0 5.29 0.64 3.50 0.19 4.70 0.25 
Raisins80.0 3.59 2.87 —   —   66.00 2.37 
Sign up96.0 2.24 2.15 60.10 1.35 —   —   
Candied fruit83.0 2.22 1.84 —   —   71.00 1.58 
Starch syrup78.0 2.12 1.65 0.30 0.01042.75 0.91 
Cinnamon100.0 0.66 0.66 —   —   —   —   
Ammonium carbonic (E503(i))—  0.22 —   —   —   —   —   
Sign up—  0.077—   —   —   —   —   
Vanillin—  0.009—   —   —   —   —   
Saffron100.0 0.0050.0055.90 —   —   —   
Total319.46 24.25 78.13 42.74 137.72 
Output in finished product95.3 307.01 23.3  75.09 41.1  132.35 
Mass fraction by dry matter307.01 24.5  75.09 43.1  132.35 
To the aqueous phase89.7  
List of recipes

Recipe on Souvenir set of oriental sweets Absheron contained in handbooks:

calculations, forms, documents: