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 → №013 Cake "Tourist" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №013 Cake "Tourist" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 606.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85228.01 227.67 —   —   99.75 227.44 
Melange27.0 158.78 42.87 11.98819.03 0.73 1.16 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 82.01 68.89 82.50 67.66 —/0.80 —/0.66 
Flour, premium85.5 78.54 67.15 1.09 0.86 1.59 1.25 
Water—  73.57 —   —   —   —   —   
Sign up12.0 50.06 6.01 3.20 1.60 —/4.70 —/2.35 
Chocolate glaze [Skurikhin]99.1 21.80 21.60 34.47 7.51 48.15 10.50 
Potato starch80.0 17.29 13.83 —   —   0.90 0.16 
Chicken eggs [chicken egg] [2]27.0 13.35 3.60 11.99 1.60 0.73 0.10 
Cocoa powder [Skurikhin]95.0 11.56 10.98 15.00 1.73 2.00 0.23 
Sign up—  5.67 —   —   —   —   —   
Powdered sugar99.853.11 3.11 —   —   99.80 3.10 
Essence—  0.88 —   —   —   —   —   
Starch syrup78.0 0.86 0.67 0.30 —   42.75 0.37 
Vanilla powder99.850.34 0.34 —   —   99.80 0.34 
Sign up—  0.31 —   —   —   —   —   
Essence of rum—  0.23 —   —   —   —   —   
Salt96.5 0.11 0.10 —   —   —   —   
Total466.83 16.48 99.99 40.64 246.61 
Output in finished product71.6 434.62 15.3  93.09 37.8  229.59 
Mass fraction by dry matter434.62 21.4  93.09 52.8  229.59 
To the aqueous phase57.1  
List of recipes

Recipe on №013 Cake "Tourist" contained in handbooks:

calculations, forms, documents: