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 → №019 Cake "Carnation" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №019 Cake "Carnation" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 694.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85268.76 268.36 —   —   99.75 268.09 
Melange27.0 263.26 71.08 11.98831.56 0.73 1.92 
Flour, premium85.5 127.94 109.39 1.09 1.39 1.59 2.03 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 57.70 48.46 82.50 47.60 —/0.80 —/0.46 
water—  45.83 —   —   —   —   —   
Sign up12.0 35.20 4.22 3.20 1.13 —/4.70 —/1.65 
Potato starch80.0 31.59 25.27 —   —   0.90 0.28 
Chicken eggs [chicken egg] [2]27.0 9.39 2.53 11.99 1.13 0.73 0.070
Cognac—  6.44 —   —   —   —   —   
Cognac or dessert wine—  5.57 —   —   —   —   —   
Sign up95.0 2.38 2.26 15.00 0.36 2.00 0.050
Essence—  1.58 —   —   —   —   —   
Vanilla powder99.850.45 0.45 —   —   99.80 0.45 
Essence of rum—  0.22 —   —   —   —   —   
Total532.03 11.98 83.17 39.49 274.26 
Output in finished product71.3 495.32 11.1  77.43 36.8  255.34 
Mass fraction by dry matter495.32 15.6  77.43 51.6  255.34 
To the aqueous phase56.2  
List of recipes

Recipe on №019 Cake "Carnation" contained in handbooks:

calculations, forms, documents: