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 → №003 Cake "Vanilla with mushroom" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №003 Cake "Vanilla with mushroom" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 492.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85215.40 215.08 —   —   99.75 214.86 
Melange27.0 102.07 27.56 11.98812.24 0.73 0.75 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 76.37 64.15 82.50 63.01 —/0.80 —/0.61 
Water—  56.98 —   —   —   —   —   
Flour, premium85.5 49.60 42.41 1.09 0.54 1.59 0.79 
Sign up12.0 48.83 5.86 3.20 1.56 —/4.70 —/2.30 
Chicken eggs [chicken egg] [2]27.0 13.02 3.52 11.99 1.56 0.73 0.10 
Potato starch80.0 12.25 9.80 —   —   0.90 0.11 
Raw egg white12.0 10.92 1.31 —   —   0.9450.10 
Cocoa powder [Skurikhin]95.0 8.27 7.86 15.00 1.24 2.00 0.17 
Sign up—  4.88 —   —   —   —   —   
"Patterned" chocolate99.4 1.01 1.00 35.90 0.36 —   —   
Essence—  0.61 —   —   —   —   —   
Vanilla powder99.850.57 0.57 —   —   99.80 0.57 
Cognac—  0.26 —   —   —   —   —   
Sign up—  0.19 —   —   —   —   —   
Total379.11 16.34 80.51 44.53 219.34 
Output in finished product71.7 352.96 15.2  74.96 41.5  204.21 
Mass fraction by dry matter352.96 21.2  74.96 57.9  204.21 
To the aqueous phase59.4  
List of recipes

Recipe on №003 Cake "Vanilla with mushroom" contained in handbooks:

calculations, forms, documents: