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 with filling and lots of honey → №76 Gingerbread Lipetsk → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №76 Gingerbread Lipetsk Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 680.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 290.40 248.29 1.09 3.17 1.59 4.62 
Natural honey78.0 142.78 111.37 —   —   77.27 110.33 
Granulated sugar99.8575.55 75.44 —   —   99.75 75.36 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 68.98 57.95 82.50 56.91 —/0.80 —/0.55 
Apple puree [GOST]10.0 56.06 5.61 0.0920.0508.6234.83 
Sign up27.0 54.01 14.58 11.9886.47 0.73 0.39 
Blackcurrant jam70.0 39.22 27.45 —   —   —   —   
Starch syrup78.0 26.69 20.82 0.30 0.08042.75 11.41 
Vegetable oil100.0 13.16 13.16 99.90 13.15 —   —   
Cognac—  8.44 —   —   —   —   —   
Sign up—  2.19 —   —   —   —   —   
Salt96.5 1.54 1.49 —   —   —   —   
Baking soda (E500(ii))50.0 0.92 0.46 —   —   —   —   
Dry perfume100.0 0.22 0.22 —   —   —   —   
Total576.84 11.74 79.83 30.48 207.30 
Output in finished product82.0 557.68 11.3  77.18 29.5  200.41 
Mass fraction by dry matter557.68 13.8  77.18 35.9  200.41 
To the aqueous phase62.1  
List of recipes

№76 Gingerbread Lipetsk (Gingerbread) included in recipes:

№76 Gingerbread Lipetskrecipe number 1

Recipe on №76 Gingerbread Lipetsk (Gingerbread) contained in handbooks:

calculations, forms, documents: