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 → №129 Cake "Balashikhinsky" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №129 Cake "Balashikhinsky" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 359.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85118.66 118.48 —   —   99.75 118.36 
Flour, premium85.5 105.39 90.11 1.09 1.15 1.59 1.68 
Jam72.0 73.45 52.88 —   —   71.60 52.59 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 44.53 37.40 82.50 36.74 —/0.80 —/0.36 
Water—  24.18 —   —   —   —   —   
Sign up97.5 19.48 19.00 52.00 10.13 1.00 0.19 
Starch syrup78.0 10.88 8.49 0.30 0.03042.75 4.65 
Melange27.0 9.06 2.45 11.9881.09 0.73 0.070
Cocoa powder [Skurikhin]95.0 8.92 8.47 15.00 1.34 2.00 0.18 
Essence—  0.83 —   —   —   —   —   
Sign up80.0 0.33 0.27 —   —   0.90 —   
Vanilla powder99.850.22 0.22 —   —   99.80 0.22 
Salt96.5 0.20 0.19 —   —   —   —   
Ammonium carbonic (E503(i))—  0.077—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0770.039—   —   —   —   
Total337.99 14.05 50.48 49.60 178.17 
Output in finished product88.4 317.71 13.2  47.45 46.6  167.48 
Mass fraction by dry matter317.71 14.9  47.45 52.7  167.48 
To the aqueous phase80.1  
List of recipes

Recipe on №129 Cake "Balashikhinsky" contained in handbooks:

calculations, forms, documents: