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
Mocha biscuit filling → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Mocha biscuit filling Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 885.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85479.80 479.09 —   —   99.80 478.84 
Culinary fat99.7 330.90 329.91 99.70 329.91 —   —   
Ground coffee98.0 82.72 81.07 14.40 11.91 2.80 2.32 
Alcohol—  16.55 —   —   —   —   —   
Essence of rum—  0.82 —   —   —   —   —   
Total890.07 38.61 341.82 54.35 481.16 
Output in finished product97.7 865.14 37.5  332.25 52.8  467.68 
Mass fraction by dry matter865.14 38.4  332.25 54.1  467.68 
To the aqueous phase95.9  
List of recipes

Mocha biscuit filling (Recipe No. 1) included in recipes:

№165 cookies "Mocha"No. 165

Recipe on Mocha biscuit filling contained in handbooks:

calculations, forms, documents: