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 → Biscuit → Products for diabetics → №57 Biscuits "Shatria" → Basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №57 Biscuits "Shatria" Basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 542.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 375.53 321.08 1.09 4.09 1.59 5.97 
Xylitol (E967)98.0 112.72 110.47 —   —   —   —   
Margarine84.0 80.52 67.63 82.20 66.19 1.00 0.81 
Melange27.0 21.47 5.80 11.9882.57 0.73 0.16 
Whole milk powder the weight ratio of fat 26%96.0 9.11 8.74 25.00 2.28 —/39.30 —/3.58 
Sign up96.5 2.60 2.51 —   —   —   —   
Baking soda (E500(ii))50.0 2.49 1.25 —   —   —   —   
Essence—  1.08 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.76 —   —   —   —   —   
Total517.48 13.86 75.13 1.71 9.27 
Output in finished product94.0 509.67 13.6  74.00 1.7  9.13 
Mass fraction by dry matter509.67 14.5  74.00 1.8  9.13 
To the aqueous phase22.0  
List of recipes

Recipe on №57 Biscuits "Shatria" contained in handbooks:

calculations, forms, documents: