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. 036 Walnut tube → Recipe number 2 (!) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 036 Walnut tube Recipe number 2 (!)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 707.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 265.41 226.93 1.09 2.89 1.59 4.22 
Fresh whole milk the weight ratio of fat 3.2%12.0 265.41 31.85 3.20 8.49 —/4.70 —/12.47 
Granulated sugar99.85265.41 265.01 —   —   99.75 264.75 
Roasted kernels97.5 176.94 172.52 52.00 92.01 1.00 1.77 
Melange27.0 66.35 17.92 11.9887.95 0.73 0.48 
Sign up84.0 5.31 4.46 82.50 4.38 —/0.80 —/0.040
Vanilla powder99.852.65 2.65 —   —   99.80 2.64 
Total721.33 16.36 115.72 39.87 281.99 
Output in finished product97.0 685.98 15.6  110.05 37.9  268.17 
Mass fraction by dry matter685.98 16.0  110.05 39.1  268.17 
To the aqueous phase92.7  
List of recipes

calculations, forms, documents: