KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: №129 "Forest Song" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 14.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 3.90 2.89 8.57 0.33 44.56/11.39 1.74/0.44 
Granulated sugar99.852.34 2.34 —   —   99.75 2.33 
Fruit in syrup70.0 2.30 1.61 —   —   —   —   
Powdered sugar99.852.10 2.09 —   —   99.80 2.10 
Roasted hazelnut kernel97.5 1.43 1.39 68.80 0.98 0.20 —   
Sign up97.5 1.17 1.14 55.90 0.65 2.60 0.030
Cocoa-butter [cocoa butter]100.0 1.12 1.12 100.00 1.12 —   —   
Alcohol—  0.73 —   —   —   —   —   
Cocoa mass97.4 0.58 0.57 48.97 0.28 0.99 0.010
Lemon essence—  0.007—   —   —   —   —   
Sign up—  0.004—   —   —   —   —   
Total13.15 22.55 3.36 43.62 6.50 
Output in finished product86.7 12.92 22.1  3.30 42.9  6.39 
Mass fraction by dry matter12.92 25.5  3.30 49.5  6.39 
To the aqueous phase76.4