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 → Custard cakes → No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 218.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 78.17 65.66 82.50 64.49 —/0.80 —/0.63 
Melange27.0 63.87 17.24 11.9887.66 0.73 0.47 
Granulated sugar99.8547.94 47.87 —   —   99.75 47.82 
Flour, premium85.5 37.02 31.66 1.09 0.40 1.59 0.59 
Fresh whole milk the weight ratio of fat 3.2%12.0 28.76 3.45 3.20 0.92 —/4.70 —/1.35 
Sign up—  21.21 —   —   —   —   —   
Powdered sugar99.855.54 5.53 —   —   99.80 5.53 
Chicken eggs [chicken egg] [2]27.0 4.26 1.15 11.99 0.51 0.73 0.030
Vanilla powder99.850.53 0.53 —   —   99.80 0.53 
Salt96.5 0.46 0.45 —   —   —   —   
Sign up—  0.21 —   —   —   —   —   
Agar (E406)85.0 0.0630.054—   —   —   —   
Total173.60 33.87 73.98 25.76 56.26 
Output in finished product76.0 165.96 32.4  70.72 24.6  53.78 
Mass fraction by dry matter165.96 42.6  70.72 32.4  53.78 
To the aqueous phase50.6  
List of recipes

Recipe on No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar contained in handbooks:

calculations, forms, documents: