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 → Cakes → Sponge cakes → Sponge-cream cakes → №001 Biscuit-cream cake → recipe No. 3 (Glasse cream) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №001 Biscuit-cream cake recipe No. 3 (Glasse cream)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 697.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85283.71 283.29 —   —   99.75 283.00 
Melange27.0 160.41 43.31 11.98819.23 0.73 1.17 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 114.01 95.77 82.50 94.06 —/0.80 —/0.91 
Flour, premium85.5 77.96 66.66 1.09 0.85 1.59 1.24 
Chicken eggs [chicken egg] [2]27.0 68.08 18.38 11.99 8.16 0.73 0.50 
Sign up—  58.46 —   —   —   —   —   
Potato starch80.0 19.25 15.40 —   —   0.90 0.17 
Fruit70.0 12.62 8.83 —   —   —   —   
Cognac—  8.12 —   —   —   —   —   
Cognac or dessert wine—  7.48 —   —   —   —   —   
Sign up95.0 1.44 1.36 15.00 0.22 2.00 0.030
Vanilla powder99.851.13 1.13 —   —   99.80 1.13 
Essence—  0.96 —   —   —   —   —   
Essence of rum—  0.28 —   —   —   —   —   
Total534.13 17.58 122.52 41.29 287.83 
Output in finished product71.3 497.28 16.4  114.07 38.4  267.97 
Mass fraction by dry matter497.28 22.9  114.07 53.9  267.97 
To the aqueous phase57.3  
List of recipes

Recipe on №001 Biscuit-cream cake contained in handbooks:

calculations, forms, documents: