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. 31 Gingerbread May (glazed custard) → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 31 Gingerbread May (glazed custard) Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 548.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 327.34 279.87 1.29 4.22 1.79 5.86 
Granulated sugar99.8597.91 97.76 —   —   99.75 97.67 
Starch syrup78.0 64.81 50.55 0.30 0.19 42.75 27.71 
Mayonnaise80.0 46.73 37.39 71.47 33.40 3.95 1.85 
Jam66.0 31.16 20.57 —   —   57.40 17.89 
Sign up27.0 15.95 4.31 11.9881.91 0.73 0.12 
Ammonium salt (E503(i))—  4.20 —   —   —   —   —   
Essence—  2.08 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.60 0.30 —   —   —   —   
Total490.75 7.24 39.72 27.54 151.10 
Output in finished product87.5 480.11 7.1  38.86 26.9  147.82 
Mass fraction by dry matter480.11 8.1  38.86 30.8  147.82 
To the aqueous phase68.3  
List of recipes

No. 31 Gingerbread May (glazed custard) (Gingerbread) included in recipes:

No. 31 Gingerbread May (glazed custard)recipe number 1

Recipe on No. 31 Gingerbread May (glazed custard) (Gingerbread) contained in handbooks:

calculations, forms, documents: