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 made from a mixture of wheat and rye flour → glazed with filling and lots of honey → №82 Gingerbread Souvenir → semi-finished product "Gingerbread" → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №82 Gingerbread Souvenir semi-finished product "Gingerbread"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 614 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 287.08 245.45 1.29 3.70 1.79 5.14 
Artificial honey78.0 230.18 179.54 —   —   77.73 178.92 
Peeled rye flour85.5 57.46 49.13 1.69 0.97 0.8950.51 
Margarine84.0 46.04 38.68 82.20 37.84 1.00 0.46 
Vegetable oil100.0 17.27 17.27 99.90 17.25 —   —   
Sign up78.0 11.52 8.99 —   —   —   —   
Melange27.0 11.51 3.11 11.9881.38 0.73 0.080
Dry perfume100.0 2.29 2.29 —   —   —   —   
Ammonium salt (E503(i))—  1.44 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.54 0.27 —   —   —   —   
Total544.72 9.96 61.14 30.15 185.11 
Output in finished product86.5 531.11 9.7  59.61 29.4  180.48 
Mass fraction by dry matter531.11 11.2  59.61 34.0  180.48 
To the aqueous phase68.5  
List of recipes

№82 Gingerbread Souvenir (semi-finished product "Gingerbread") included in recipes:

№82 Gingerbread Souvenirrecipe number 1

Recipe on №82 Gingerbread Souvenir (semi-finished product "Gingerbread") contained in handbooks:

calculations, forms, documents: