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 products → Biscuit → Butter cookies → No. 185b "Almond-chocolate" cookies → biscuit → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 185b "Almond-chocolate" cookies biscuit

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 365.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85194.68 194.39 —   —   99.80 194.29 
Dried almond kernel96.0 126.97 121.89 53.70 68.18 6.00 7.62 
Raw egg white12.0 84.63 10.16 —   —   0.9450.80 
Flour, premium85.5 21.16 18.10 1.09 0.23 1.59 0.34 
Cocoa powder [Skurikhin]95.0 21.16 20.10 15.00 3.17 2.00 0.42 
Total364.63 19.59 71.58 55.68 203.47 
Output in finished product95.0 347.13 18.6  68.14 53.0  193.70 
Mass fraction by dry matter347.13 19.6  68.14 55.8  193.70 
To the aqueous phase91.4  
List of recipes

No. 185b "Almond-chocolate" cookies (biscuit) included in recipes:

No. 185 cookies "Stolichnaya", mixNo. 185
No. 185b "Almond-chocolate" cookiesNo. 185b

Recipe on No. 185b "Almond-chocolate" cookies (biscuit) contained in handbooks:

calculations, forms, documents: