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 glazed cakes → №028 Cake "Chocolate" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №028 Cake "Chocolate" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 361 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85133.00 132.80 —   —   99.75 132.67 
Melange27.0 81.50 22.01 11.9889.77 0.73 0.59 
Water—  59.62 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 42.03 35.31 82.50 34.67 —/0.80 —/0.34 
Flour, premium85.5 39.92 34.13 1.09 0.44 1.59 0.63 
Sign up99.8522.32 22.29 —   —   99.80 22.28 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 16.74 12.39 8.57 1.43 44.56/11.39 7.46/1.91 
Potato starch80.0 9.75 7.80 —   —   0.90 0.090
"Patterned" chocolate99.4 9.36 9.31 35.90 3.36 —   —   
Cocoa powder [Skurikhin]95.0 6.72 6.39 15.00 1.01 2.00 0.13 
Sign up78.0 6.36 4.96 0.30 0.02042.75 2.72 
Cognac or dessert wine—  4.00 —   —   —   —   —   
Cuttings from semi-finished cakes and pastries74.0 2.53 1.87 —   —   —   —   
Essence—  0.64 —   —   —   —   —   
Vanilla powder99.850.33 0.33 —   —   99.80 0.33 
Sign up—  0.15 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.014—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0040.002—   —   —   —   
Total289.58 14.04 50.70 46.64 168.36 
Output in finished product74.7 269.59 13.1  47.20 43.4  156.74 
Mass fraction by dry matter269.59 17.5  47.20 58.1  156.74 
To the aqueous phase63.1  
List of recipes

Recipe on №028 Cake "Chocolate" contained in handbooks:

calculations, forms, documents: