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
Semi-finished biscuits Gourmet → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Semi-finished biscuits Gourmet Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 44.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8512.28 12.27 —   —   99.80 12.26 
Roasted almond kernel97.5 12.28 11.98 55.90 6.86 2.60 0.32 
Raw egg white12.0 12.28 1.47 —   —   0.9450.12 
Flour, premium85.5 8.35 7.14 1.09 0.0901.59 0.13 
Raw almond kernels94.0 7.37 6.93 52.60 3.88 5.90 0.43 
Sign up70.0 4.91 3.44 —   —   —   —   
Vanilla powder99.850.10 0.10 —   —   99.80 0.10 
Citric acid (E330)98.0 0.0520.051—   —   —   —   
Total43.38 24.39 10.83 30.09 13.36 
Output in finished product93.0 41.29 23.2  10.31 28.6  12.72 
Mass fraction by dry matter41.29 25.0  10.31 30.8  12.72 
To the aqueous phase80.4  
List of recipes

Semi-finished biscuits Gourmet (Recipe No. 1) included in recipes:

No. 156b chocolate gourmet cookiesNo. 156b
№156а fruit cookies GourmetNo. 156a
№156 biscuits "Lakomka"No. 156

Recipe on Semi-finished biscuits Gourmet contained in handbooks:

calculations, forms, documents: