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 → Air semi-finished products → №034 "Moscow" → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №034 "Moscow" basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 568.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up12.0 365.10 43.81 —   —   0.9453.45 
Granulated sugar99.85208.63 208.32 —   —   99.75 208.11 
Roasted kernels97.5 208.63 203.42 52.00 108.49 1.00 2.09 
Flour, premium85.5 83.46 71.36 1.09 0.91 1.59 1.33 
Melange27.0 83.45 22.53 11.98810.00 0.73 0.61 
Sign up99.852.09 2.08 —   —   99.80 2.09 
Almond essence—  0.31 —   —   —   —   —   
Total551.52 20.99 119.40 38.26 217.68 
Output in finished product92.0 523.39 19.9  113.31 36.3  206.58 
Mass fraction by dry matter523.39 21.6  113.31 39.5  206.58 
To the aqueous phase82.0  
List of recipes

№034 "Moscow" (basic recipe) included in recipes:

№361 Pastry "Moscow"recipe number 2
№361 Pastry "Moscow"recipe No. 3
№361 Pastry "Moscow"recipe number 1

Recipe on №034 "Moscow" contained in handbooks:

calculations, forms, documents: