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 cakes with protein cream → №081 "Biscuit" cake with butter and protein cream → recipe number 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №081 "Biscuit" cake with butter and protein cream recipe number 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 892.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85386.06 385.48 —   —   99.75 385.09 
Melange27.0 166.26 44.89 11.98819.93 0.73 1.21 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 93.52 78.55 82.50 77.15 —/0.80 —/0.75 
water—  81.06 —   —   —   —   —   
Flour, premium85.5 80.80 69.08 1.09 0.88 1.59 1.28 
Sign up12.0 66.56 7.99 —   —   0.9450.63 
Fresh whole milk the weight ratio of fat 3.2%12.0 55.38 6.65 3.20 1.77 —/4.70 —/2.60 
Fruit70.0 50.76 35.53 —   —   —   —   
Powdered sugar99.8522.15 22.12 —   —   99.80 22.11 
Potato starch80.0 19.95 15.96 —   —   0.90 0.18 
Sign up27.0 14.77 3.99 11.99 1.77 0.73 0.11 
Cognac or dessert wine—  6.56 —   —   —   —   —   
Vanilla powder99.855.90 5.89 —   —   99.80 5.89 
Essence—  1.03 —   —   —   —   —   
Starch syrup78.0 0.95 0.74 0.30 —   42.75 0.41 
Sign up—  0.25 —   —   —   —   —   
Agar (E406)85.0 0.10 0.081—   —   —   —   
Citric acid (E330)98.0 0.0190.019—   —   —   —   
Food paint—  0.009—   —   —   —   —   
Total676.96 11.38 101.50 46.97 419.09 
Output in finished product70.6 630.25 10.6  94.50 43.7  390.17 
Mass fraction by dry matter630.25 15.0  94.50 61.9  390.17 
To the aqueous phase59.8  
List of recipes

Recipe on №081 "Biscuit" cake with butter and protein cream contained in handbooks:

calculations, forms, documents: