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 semi-finished products → Baked semi-finished products → Air semi-finished products → No. 028 Almond for "Krakowski" → Recipe number 2 (!) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 028 Almond for "Krakowski" Recipe number 2 (!)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 172.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8595.27 95.13 —   —   99.75 95.03 
Roasted almond kernel97.5 51.49 50.20 55.90 28.78 2.60 1.34 
Raw egg white12.0 44.77 5.37 —   —   0.9450.42 
Flour, premium85.5 24.87 21.27 1.09 0.27 1.59 0.40 
Total171.97 16.82 29.05 56.28 97.19 
Output in finished product94.5 163.20 16.0  27.57 53.4  92.23 
Mass fraction by dry matter163.20 16.9  27.57 56.5  92.23 
To the aqueous phase90.7  
List of recipes

calculations, forms, documents: