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 → Sponge cakes with piece baked semi-finished product → №286 Chocolate-biscuit cake → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №286 Chocolate-biscuit cake recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 370.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85100.62 100.47 —   —   99.75 100.37 
Chocolate glaze [Skurikhin]99.1 98.36 97.47 34.47 33.90 48.15 47.36 
Raw egg white12.0 69.40 8.33 —   —   0.9450.66 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 53.41 44.87 82.50 44.06 —/0.80 —/0.43 
Flour, premium85.5 52.70 45.06 1.09 0.57 1.59 0.84 
Sign up46.0 46.27 21.28 28.70413.28 —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 36.23 4.35 3.20 1.16 —/4.70 —/1.70 
Chicken eggs [chicken egg] [2]27.0 9.66 2.61 11.99 1.16 0.73 0.070
Walnut kernel (raw)94.0 7.31 6.88 45.20 3.30 4.20 0.31 
Cocoa-butter [cocoa butter]100.0 3.05 3.05 100.00 3.05 —   —   
Sign up99.850.52 0.52 —   —   99.80 0.52 
Essence—  0.31 —   —   —   —   —   
Cognac or dessert wine—  0.21 —   —   —   —   —   
Citric acid (E330)98.0 0.21 0.20 —   —   —   —   
Total335.08 27.13 100.48 40.90 151.51 
Output in finished product84.8 313.97 25.4  94.15 38.3  141.96 
Mass fraction by dry matter313.97 30.0  94.15 45.2  141.96 
To the aqueous phase71.5  
List of recipes

Recipe on №286 Chocolate-biscuit cake contained in handbooks:

calculations, forms, documents: