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-fruit cakes → №058 "Biscuit-fruit" cake → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №058 "Biscuit-fruit" cake recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 472.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 179.13 132.55 —   —   71.50 128.08 
Granulated sugar99.85102.65 102.49 —   —   99.75 102.39 
Melange27.0 90.01 24.30 11.98810.79 0.73 0.66 
Fruit70.0 62.20 43.54 —   —   —   —   
Water—  54.27 —   —   —   —   —   
Sign up85.5 43.74 37.40 1.09 0.48 1.59 0.70 
Potato starch80.0 10.80 8.64 —   —   0.90 0.10 
Starch syrup78.0 3.86 3.01 0.30 0.01042.75 1.65 
Cognac or dessert wine—  3.10 —   —   —   —   —   
Essence—  0.66 —   —   —   —   —   
Sign up85.0 0.39 0.33 —   —   —   —   
Essence of rum—  0.12 —   —   —   —   —   
Citric acid (E330)98.0 0.0770.075—   —   —   —   
Food paint—  0.037—   —   —   —   —   
Total352.34 2.39 11.28 49.46 233.58 
Output in finished product69.1 326.26 2.2  10.45 45.8  216.29 
Mass fraction by dry matter326.26 3.2  10.45 66.3  216.29 
To the aqueous phase59.7  
List of recipes

Recipe on №058 "Biscuit-fruit" cake contained in handbooks:

calculations, forms, documents: