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 → Waffles → №220 Dessert Wafers → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №220 Dessert Wafers Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 994.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85587.97 587.09 —   —   99.80 586.79 
Hydro fat99.7 362.58 361.49 99.70 361.49 —   —   
Cocoa powder [Skurikhin]95.0 39.20 37.24 15.00 5.88 2.00 0.78 
Vanilla powder99.857.84 7.83 —   —   99.80 7.82 
Total993.65 36.94 367.37 59.86 595.39 
Output in finished product99.6 990.67 36.8  366.27 59.7  593.60 
Mass fraction by dry matter990.67 37.0  366.27 59.9  593.60 
To the aqueous phase99.3  
List of recipes

№220 Dessert Wafers (Filling) included in recipes:

№220 Dessert WafersNo. 220

Recipe on №220 Dessert Wafers (Filling) contained in handbooks:

calculations, forms, documents: