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 → Biscuit sliced cakes → # 261 Biscuit cake with nut cream (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: # 261 Biscuit cake with nut cream (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 628.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85240.89 240.53 —   —   99.75 240.29 
Melange27.0 161.44 43.59 11.98819.35 0.73 1.18 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 84.15 70.69 82.50 69.42 —/0.80 —/0.67 
Flour, premium85.5 78.46 67.08 1.09 0.86 1.59 1.25 
Water—  64.24 —   —   —   —   —   
Sign up12.0 57.09 6.85 3.20 1.83 —/4.70 —/2.68 
Walnut kernel (raw)94.0 23.67 22.25 45.20 10.70 4.20 0.99 
Roasted kernels97.5 16.14 15.74 52.00 8.39 1.00 0.16 
Chicken eggs [chicken egg] [2]27.0 15.22 4.11 11.99 1.82 0.73 0.11 
Potato starch80.0 6.46 5.17 —   —   0.90 0.060
Sign up—  5.78 —   —   —   —   —   
Vanilla powder99.850.82 0.82 —   —   99.80 0.82 
Essence of rum—  0.22 —   —   —   —   —   
Total476.82 17.87 112.37 39.29 247.04 
Output in finished product71.1 446.78 16.7  105.29 36.8  231.48 
Mass fraction by dry matter446.78 23.6  105.29 51.8  231.48 
To the aqueous phase56.0  
List of recipes

Recipe on # 261 Biscuit cake with nut cream (sliced) contained in handbooks:

calculations, forms, documents: