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 → Sandy cream cakes → №289 Pastry "Pesochny" with fruit filling and cream (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №289 Pastry "Pesochny" with fruit filling and cream (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 794.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 278.36 238.00 1.09 3.03 1.59 4.43 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 223.65 187.87 82.50 184.51 —/0.80 —/1.79 
Granulated sugar99.85164.40 164.15 —   —   99.75 163.99 
Fruit filling74.0 149.61 110.71 —   —   71.50 106.97 
Fresh whole milk the weight ratio of fat 3.2%12.0 40.87 4.90 3.20 1.31 —/4.70 —/1.92 
Sign up27.0 36.08 9.74 11.9884.33 0.73 0.26 
Chicken eggs [chicken egg] [2]27.0 10.90 2.94 11.99 1.31 0.73 0.080
Essence—  1.04 —   —   —   —   —   
Salt96.5 1.03 0.99 —   —   —   —   
Vanilla powder99.850.67 0.67 —   —   99.80 0.67 
Sign up—  0.27 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.26 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.26 0.13 —   —   —   —   
Total720.11 24.47 194.49 35.08 278.81 
Output in finished product86.8 689.87 23.4  186.32 33.6  267.10 
Mass fraction by dry matter689.87 27.0  186.32 38.7  267.10 
To the aqueous phase71.8  
List of recipes

Recipe on №289 Pastry "Pesochny" with fruit filling and cream (sliced) contained in handbooks:

calculations, forms, documents: