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 No. 3 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: # 261 Biscuit cake with nut cream (sliced) recipe No. 3

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 420.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85163.11 162.86 —   —   99.75 162.70 
Melange27.0 108.81 29.38 11.98813.04 0.73 0.79 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 58.46 49.11 82.50 48.23 —/0.80 —/0.47 
Flour, premium85.5 52.88 45.21 1.09 0.58 1.59 0.84 
Water—  43.30 —   —   —   —   —   
Sign up27.0 35.08 9.47 11.99 4.21 0.73 0.26 
Roasted kernels97.5 18.66 18.19 52.00 9.70 1.00 0.19 
Walnut kernel (raw)94.0 8.19 7.70 45.20 3.70 4.20 0.34 
Potato starch80.0 4.35 3.48 —   —   0.90 0.040
Cognac or dessert wine—  3.97 —   —   —   —   —   
Sign up99.850.58 0.58 —   —   99.80 0.58 
Essence of rum—  0.15 —   —   —   —   —   
Total325.98 18.91 79.46 39.52 166.05 
Output in finished product72.7 305.45 17.7  74.46 37.0  155.59 
Mass fraction by dry matter305.45 24.4  74.46 50.9  155.59 
To the aqueous phase57.5  
List of recipes

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

calculations, forms, documents: