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. 35 Milk gingerbread near Moscow (zg) → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 35 Milk gingerbread near Moscow (zg) Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 775.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 431.94 369.31 1.29 5.57 1.79 7.73 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 215.96 159.81 8.57 18.51 44.56/11.39 96.23/24.60 
Granulated sugar99.85116.59 116.41 —   —   99.75 116.30 
Margarine84.0 34.46 28.95 82.20 28.33 1.00 0.34 
Starch syrup78.0 34.46 26.88 0.30 0.10 42.75 14.73 
Sign up—  3.59 —   —   —   —   —   
Baking soda (E500(ii))50.0 1.36 0.68 —   —   —   —   
Vanillin—  0.16 —   —   —   —   —   
Total702.04 6.77 52.51 32.41 251.32 
Output in finished product89.0 690.11 6.7  51.62 31.9  247.05 
Mass fraction by dry matter690.11 7.5  51.62 35.8  247.05 
To the aqueous phase74.3  
List of recipes

No. 35 Milk gingerbread near Moscow (zg) (Gingerbread) included in recipes:

No. 35 Milk gingerbread near Moscow (zg)recipe number 1

Recipe on No. 35 Milk gingerbread near Moscow (zg) (Gingerbread) contained in handbooks:

calculations, forms, documents: