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. 035 Nut → Recipe No. 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 035 Nut Recipe No. 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 856.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85275.39 274.98 —   —   99.75 274.70 
Flour, premium85.5 183.59 156.97 1.09 2.00 1.59 2.92 
Roasted kernels97.5 183.59 179.00 52.00 95.47 1.00 1.84 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 146.87 123.37 82.50 121.17 —/0.80 —/1.17 
Melange27.0 146.87 39.66 11.98817.61 0.73 1.07 
Sign up99.851.84 1.83 —   —   99.80 1.84 
Essence—  0.18 —   —   —   —   —   
Total775.81 27.60 236.25 33.07 283.13 
Output in finished product86.0 736.25 26.2  224.20 31.4  268.69 
Mass fraction by dry matter736.25 30.5  224.20 36.5  268.69 
To the aqueous phase69.2  
List of recipes

calculations, forms, documents: