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 marshmallow and soufflé → №099 Cake "Hvilya" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №099 Cake "Hvilya" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 920.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85345.03 344.51 —   —   99.75 344.17 
Melange27.0 266.94 72.07 11.98832.00 0.73 1.95 
water—  110.92 —   —   —   —   —   
Flour, premium85.5 103.19 88.23 1.09 1.12 1.59 1.64 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 79.89 67.11 82.50 65.91 —/0.80 —/0.64 
Sign up72.0 70.49 50.75 —   —   71.60 50.47 
Starch syrup78.0 62.73 48.93 0.30 0.19 42.75 26.82 
Cocoa powder [Skurikhin]95.0 25.81 24.52 15.00 3.87 2.00 0.52 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 23.56 17.43 8.57 2.02 44.56/11.39 10.50/2.68 
Raw egg white12.0 22.20 2.66 —   —   0.9450.21 
Sign up85.0 2.43 2.07 —   —   —   —   
Essence—  1.20 —   —   —   —   —   
Citric acid (E330)98.0 1.09 1.07 —   —   —   —   
Vanilla powder99.850.22 0.22 —   —   99.80 0.22 
Food paint—  0.13 —   —   —   —   —   
Total719.58 11.42 105.11 47.66 438.66 
Output in finished product73.5 676.40 10.7  98.80 44.8  412.34 
Mass fraction by dry matter676.40 14.6  98.80 61.0  412.34 
To the aqueous phase62.8  
List of recipes

Recipe on №099 Cake "Hvilya" contained in handbooks:

calculations, forms, documents: