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 highest grade → glazed → №66 Gingerbread Tartu → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №66 Gingerbread Tartu Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 93 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 56.22 48.07 1.09 0.61 1.59 0.89 
Concentrated milk serum65.0 17.96 11.67 —   —   —   —   
Granulated sugar99.8517.78 17.75 —   —   99.75 17.74 
Margarine84.0 6.75 5.67 82.20 5.55 1.00 0.070
Water—  1.75 —   —   —   —   —   
Sign up—  0.43 —   —   —   —   —   
Essence—  0.21 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.17 0.084—   —   —   —   
Lactic acid (E270)40.0 0.0100.004—   —   —   —   
Total83.25 6.62 6.16 20.11 18.70 
Output in finished product88.0 81.84 6.5  6.06 19.8  18.38 
Mass fraction by dry matter81.84 7.4  6.06 22.5  18.38 
To the aqueous phase62.3  
List of recipes

№66 Gingerbread Tartu (Gingerbread) included in recipes:

№66 Gingerbread Tarturecipe number 1

Recipe on №66 Gingerbread Tartu (Gingerbread) contained in handbooks:

calculations, forms, documents: