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 → №124 "Sandy-chocolate" cake → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №124 "Sandy-chocolate" cake recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 837.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 259.44 257.11 34.47 89.43 48.15 124.92 
Flour, premium85.5 192.56 164.64 1.09 2.10 1.59 3.06 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 165.68 139.17 82.50 136.69 —/0.80 —/1.33 
Granulated sugar99.85164.06 163.82 —   —   99.75 163.65 
Starch syrup78.0 46.37 36.17 0.30 0.14 42.75 19.82 
Sign up—  29.65 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 28.58 21.15 8.57 2.45 44.56/11.39 12.74/3.26 
Melange27.0 24.96 6.74 11.9882.99 0.73 0.18 
Raw egg white12.0 16.67 2.00 —   —   0.9450.16 
Agar (E406)85.0 1.29 1.10 —   —   —   —   
Sign up98.0 0.99 0.97 —   —   —   —   
Essence—  0.72 —   —   —   —   —   
Salt96.5 0.71 0.69 —   —   —   —   
Citrus essence—  0.66 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.18 —   —   —   —   —   
Sign up50.0 0.18 0.090—   —   —   —   
Total793.63 27.92 233.80 39.12 327.51 
Output in finished product90.3 756.33 26.6  222.81 37.3  312.12 
Mass fraction by dry matter756.33 29.5  222.81 41.3  312.12 
To the aqueous phase79.4  
List of recipes

Recipe on №124 "Sandy-chocolate" cake contained in handbooks:

calculations, forms, documents: