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
Protein cream on agar (Noginsk) → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Protein cream on agar (Noginsk) Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 753.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85524.10 523.31 —   —   99.75 522.79 
Raw egg white12.0 263.29 31.60 —   —   0.9452.49 
Agar (E406)85.0 3.77 3.20 —   —   —   —   
Vanilla powder99.853.22 3.21 —   —   99.80 3.21 
Total561.32 —   —   70.16 528.49 
Output in finished product70.0 527.31 —  —   65.9  496.47 
Mass fraction by dry matter527.31 —  —   94.2  496.47 
To the aqueous phase68.7  
List of recipes

Protein cream on agar (Noginsk) (Recipe No. 1) included in recipes:

Sand cake for tea [Noginsk]Recipe No. 1

calculations, forms, documents: