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 → Puff pastries → Puff pastries with piece-baked semi-finished product → №335 Pastry "Tube" with creamy cream → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №335 Pastry "Tube" with creamy cream recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 968.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 423.17 361.81 1.09 4.61 1.59 6.73 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 282.12 236.98 82.50 232.75 —/0.80 —/2.26 
Cream 20% fat [Light Cream]30.0 194.93 58.48 20.00 38.99 —/4.00 —/7.80 
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 97.55 36.09 30.33 29.59 —/3.13 —/3.05 
Powdered sugar99.8558.53 58.44 —   —   99.80 58.41 
Sign up27.0 21.45 5.79 11.9882.57 0.73 0.16 
Salt96.5 3.38 3.27 —   —   —   —   
Vanilla powder99.852.44 2.43 —   —   99.80 2.44 
Citric acid (E330)98.0 0.56 0.55 —   —   —   —   
Total763.84 31.84 308.51 7.87 76.26 
Output in finished product75.5 731.76 30.5  295.55 7.5  73.06 
Mass fraction by dry matter731.76 40.4  295.55 10.0  73.06 
To the aqueous phase23.6  
List of recipes

Recipe on №335 Pastry "Tube" with creamy cream contained in handbooks:

calculations, forms, documents: