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 → №011 Cake "Ring" → recipe number 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №011 Cake "Ring" recipe number 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 350.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85118.70 118.52 —   —   99.75 118.40 
Melange27.0 91.84 24.80 11.98811.01 0.73 0.67 
Flour, premium85.5 88.17 75.38 1.09 0.96 1.59 1.40 
Chocolate glaze [Skurikhin]99.1 35.80 35.48 34.47 12.34 48.15 17.24 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 30.23 25.39 82.50 24.94 —/0.80 —/0.24 
Sign up12.0 17.90 2.15 3.20 0.57 —/4.70 —/0.84 
Chicken eggs [chicken egg] [2]27.0 4.77 1.29 11.99 0.57 0.73 0.030
Potato starch80.0 3.67 2.94 —   —   0.90 0.030
Essence—  0.92 —   —   —   —   —   
Vanilla powder99.850.29 0.29 —   —   99.80 0.29 
Sign up—  0.12 —   —   —   —   —   
Total286.24 14.37 50.39 39.58 138.76 
Output in finished product76.0 266.49 13.4  46.91 36.8  129.19 
Mass fraction by dry matter266.49 17.6  46.91 48.5  129.19 
To the aqueous phase60.6  
List of recipes

Recipe on №011 Cake "Ring" contained in handbooks:

calculations, forms, documents: