KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: No.189 "The Queen of Spades" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 648.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85365.76 365.21 —   —   99.75 364.85 
Roasted almond kernel97.5 90.97 88.70 55.90 50.85 2.60 2.37 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 83.77 61.99 8.57 7.18 44.56/11.39 37.33/9.54 
water—  37.23 —   —   —   —   —   
Starch syrup78.0 33.89 26.43 0.30 0.10 42.75 14.49 
Sign up—  27.56 —   —   —   —   —   
Wine "Madera"—  25.59 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 4.87 4.09 82.50 4.02 —/0.80 —/0.040
Vanillin—  0.054—   —   —   —   —   
Total546.42 9.59 62.15 65.62 425.27 
Output in finished product82.8 536.63 9.4  61.04 64.4  417.65 
Mass fraction by dry matter536.63 11.4  61.04 77.8  417.65 
To the aqueous phase78.9