KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: №139 Sweet tiles "Hello" No. 139

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 942.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85495.99 495.25 —   —   99.80 495.00 
Confectionery fat99.7 314.61 313.67 99.70 313.67 —   —   
Cocoa powder [Skurikhin]95.0 94.46 89.74 15.00 14.17 2.00 1.89 
Whole milk powder the weight ratio of fat 26%96.0 49.80 47.81 25.00 12.45 —/39.30 —/19.57 
Salt96.5 2.84 2.74 —   —   —   —   
Sign up—  1.19 —   —   —   —   —   
Total949.20 36.11 340.29 54.07 509.61 
Output in finished product99.1 934.02 35.5  334.85 53.2  501.46 
Mass fraction by dry matter934.02 35.9  334.85 53.7  501.46 
To the aqueous phase98.3