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 semi-finished products → Baked semi-finished products → Biscuit semi-finished products → No. 001 Biscuit (main) → heated dough for home cooking (Kengis 1951) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 001 Biscuit (main) heated dough for home cooking (Kengis 1951)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 241.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 173.36 46.81 11.99 20.79 0.73 1.27 
Flour, premium85.5 88.70 75.84 1.09 0.97 1.59 1.41 
Granulated sugar99.8580.63 80.51 —   —   99.75 80.43 
Total203.16 9.00 21.76 34.36 83.11 
Output in finished product78.0 188.68 8.4  20.21 31.9  77.19 
Mass fraction by dry matter188.68 10.7  20.21 40.9  77.19 
To the aqueous phase59.2  
List of recipes

Recipe on No. 001 Biscuit (main) contained in handbooks:

calculations, forms, documents: