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 → 1st grade wheat flour mats → glazed → №87 Special carpet → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №87 Special carpet Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 99.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 35.88 30.68 1.29 0.46 1.79 0.64 
Scraps from cakes and pastries70.0 28.24 19.77 —   —   —   —   
Granulated sugar99.8518.27 18.25 —   —   99.75 18.22 
Raisins80.0 13.29 10.63 —   —   66.00 8.77 
Chicken eggs [chicken egg] [2]27.0 4.98 1.35 11.99 0.60 0.73 0.040
Sign up78.0 1.99 1.55 —   —   —   —   
Margarine84.0 1.66 1.40 82.20 1.36 1.00 0.020
Starch syrup78.0 1.66 1.30 0.30 —   42.75 0.71 
Dry perfume100.0 0.40 0.40 —   —   —   —   
Ammonium salt (E503(i))—  0.30 —   —   —   —   —   
Sign up50.0 0.10 0.050—   —   —   —   
Total85.36 2.42 2.42 28.43 28.40 
Output in finished product84.0 83.92 2.4  2.38 27.9  27.92 
Mass fraction by dry matter83.92 2.8  2.38 33.3  27.92 
To the aqueous phase63.6  
List of recipes

№87 Special carpet (Gingerbread) included in recipes:

№87 Special carpetrecipe number 1

Recipe on №87 Special carpet (Gingerbread) contained in handbooks:

calculations, forms, documents: