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 → No. 290 Pastry "Pesochny", glazed with lipstick, with cream (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 290 Pastry "Pesochny", glazed with lipstick, with cream (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 343.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85119.72 119.54 —   —   99.75 119.42 
Flour, premium85.5 111.69 95.50 1.09 1.22 1.59 1.78 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 80.99 68.03 82.50 66.82 —/0.80 —/0.65 
Fruit filling74.0 30.38 22.48 —   —   71.50 21.72 
Water—  20.51 —   —   —   —   —   
Sign up27.0 14.48 3.91 11.9881.74 0.73 0.11 
Fresh whole milk the weight ratio of fat 3.2%12.0 11.22 1.35 3.20 0.36 —/4.70 —/0.53 
Starch syrup78.0 9.23 7.20 0.30 0.03042.75 3.95 
Chicken eggs [chicken egg] [2]27.0 2.99 0.81 11.99 0.36 0.73 0.020
Essence—  0.63 —   —   —   —   —   
Sign up96.5 0.41 0.40 —   —   —   —   
Vanilla powder99.850.18 0.18 —   —   99.80 0.18 
Ammonium carbonic (E503(i))—  0.10 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.10 0.052—   —   —   —   
Cognac or dessert wine—  0.074—   —   —   —   —   
Total319.44 20.54 70.53 43.08 147.95 
Output in finished product88.8 305.07 19.6  67.36 41.1  141.29 
Mass fraction by dry matter305.07 22.1  67.36 46.3  141.29 
To the aqueous phase78.7  
List of recipes

Recipe on No. 290 Pastry "Pesochny", glazed with lipstick, with cream (sliced) contained in handbooks:

calculations, forms, documents: