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 → №34 Spicy gingerbread (glazed custard) → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №34 Spicy gingerbread (glazed custard) Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 498.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 292.64 250.21 1.29 3.78 1.79 5.24 
Granulated sugar99.85100.46 100.31 —   —   99.75 100.21 
Starch syrup78.0 49.57 38.67 0.30 0.15 42.75 21.19 
Mayonnaise80.0 38.63 30.90 71.47 27.61 3.95 1.53 
Condensed milk whey40.0 28.12 11.25 —   —   —   —   
Sign up84.0 16.91 14.20 82.20 13.90 1.00 0.17 
Melange27.0 8.15 2.20 11.9880.98 0.73 0.060
Ammonium salt (E503(i))—  2.85 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.85 0.42 —   —   —   —   
Total448.16 9.30 46.42 25.74 128.40 
Output in finished product88.0 439.03 9.1  45.47 25.2  125.78 
Mass fraction by dry matter439.03 10.4  45.47 28.6  125.78 
To the aqueous phase67.7  
List of recipes

№34 Spicy gingerbread (glazed custard) (Gingerbread) included in recipes:

№34 Spicy gingerbread (glazed custard)recipe number 1

Recipe on №34 Spicy gingerbread (glazed custard) (Gingerbread) contained in handbooks:

calculations, forms, documents: