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 → Assorted sweets → No. 121 (14) with milk-cream filling → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 121 (14) with milk-cream filling Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 311.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8598.40 98.25 —   —   99.80 98.20 
Coconut oil100.0 81.52 81.52 100.00 81.52 —   —   
Flour from the product of extruded cereals95.0 66.92 63.58 —   —   —   —   
Whole milk powder the weight ratio of fat 26%96.0 57.59 55.28 25.00 14.40 —/39.30 —/22.63 
Cocoa powder [Skurikhin]95.0 5.82 5.53 15.00 0.87 2.00 0.12 
Sign up40.0 2.33 0.93 —   —   —   —   
Soybean phosphatide concentrate99.0 1.45 1.43 93.70 1.36 —   —   
Salt96.5 1.18 1.13 —   —   —   —   
Cinnamon100.0 0.53 0.53 —   —   —   —   
Citric acid (E330)91.2 0.15 0.14 —   —   —   —   
Sign up—  0.15 —   —   —   —   —   
Vanillin—  0.087—   —   —   —   —   
Total308.33 31.55 98.15 36.33 113.03 
Output in finished product97.6 303.63 31.1  96.65 35.8  111.31 
Mass fraction by dry matter303.63 31.8  96.65 36.7  111.31 
To the aqueous phase93.7  
List of recipes

No. 121 (14) with milk-cream filling (Filling) included in recipes:

No. 121 (14) with milk-cream fillingReady candy

Recipe on No. 121 (14) with milk-cream filling (Filling) contained in handbooks:

calculations, forms, documents: