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 → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 16 Veshensky gingerbread (glazed custard) → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 16 Veshensky gingerbread (glazed custard) Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 21.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 12.19 10.43 1.29 0.16 1.79 0.22 
Granulated sugar99.856.03 6.02 —   —   99.75 6.01 
Artificial honey78.0 2.01 1.56 —   —   77.73 1.56 
Margarine84.0 1.33 1.12 82.20 1.09 1.00 0.010
Melange27.0 0.90 0.24 11.9880.11 0.73 0.010
Sign up—  0.092—   —   —   —   —   
Essence honey—  0.048—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0230.012—   —   —   —   
Total19.38 6.21 1.36 35.66 7.81 
Output in finished product87.0 19.05 6.1  1.34 35.1  7.68 
Mass fraction by dry matter19.05 7.0  1.34 40.3  7.68 
To the aqueous phase72.9  
List of recipes

No. 16 Veshensky gingerbread (glazed custard) (Gingerbread) included in recipes:

No. 16 Veshensky gingerbread (glazed custard)recipe number 1

Recipe on No. 16 Veshensky gingerbread (glazed custard) (Gingerbread) contained in handbooks:

calculations, forms, documents: