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 → Sand cakes → Glazed sand cakes → No. 117 Cake "Abricotin" → recipe No. 3 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 117 Cake "Abricotin" recipe No. 3

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 516.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85196.92 196.63 —   —   99.75 196.43 
Flour, premium85.5 134.69 115.16 1.09 1.47 1.59 2.14 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 132.96 111.69 82.50 109.69 —/0.80 —/1.06 
Chicken eggs [chicken egg] [2]27.0 34.47 9.31 11.99 4.13 0.73 0.25 
Water—  29.11 —   —   —   —   —   
Sign up27.0 19.66 5.31 11.9882.36 0.73 0.14 
Apricot liqueur40.0 13.33 5.33 —   —   —   —   
Fruit70.0 13.33 9.33 —   —   —   —   
Starch syrup78.0 13.10 10.22 0.30 0.04042.75 5.60 
Roasted kernels97.5 4.80 4.68 52.00 2.50 1.00 0.050
Sign up12.0 1.19 0.14 3.20 0.040—/4.70 —/0.060
Essence—  0.81 —   —   —   —   —   
Vanilla powder99.850.58 0.57 —   —   99.80 0.58 
Salt96.5 0.49 0.48 —   —   —   —   
Cognac or dessert wine—  0.29 —   —   —   —   —   
Sign up80.0 0.28 0.23 —   —   0.90 —   
Cocoa powder [Skurikhin]95.0 0.23 0.22 15.00 0.0302.00 —   
Ammonium carbonic (E503(i))—  0.12 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.12 0.062—   —   —   —   
Cognac—  0.007—   —   —   —   —   
Total469.35 23.28 120.26 39.86 205.92 
Output in finished product86.6 447.29 22.2  114.61 38.0  196.24 
Mass fraction by dry matter447.29 25.6  114.61 43.9  196.24 
To the aqueous phase73.9  
List of recipes

Recipe on No. 117 Cake "Abricotin" contained in handbooks:

calculations, forms, documents: