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 → Sets of cakes → №384 Pastry "Cubes" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №384 Pastry "Cubes" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 980.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85392.40 391.81 —   —   99.75 391.42 
Melange27.0 215.24 58.12 11.98825.80 0.73 1.57 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 162.19 136.24 82.50 133.81 —/0.80 —/1.30 
Water—  131.10 —   —   —   —   —   
Flour, premium85.5 104.61 89.44 1.09 1.14 1.59 1.66 
Sign up12.0 96.05 11.53 3.20 3.07 —/4.70 —/4.51 
Potato starch80.0 25.83 20.66 —   —   0.90 0.23 
Chicken eggs [chicken egg] [2]27.0 25.61 6.92 11.99 3.07 0.73 0.19 
Fruit filling74.0 12.07 8.93 —   —   71.50 8.63 
Cognac or dessert wine—  11.77 —   —   —   —   —   
Sign up95.0 5.03 4.78 15.00 0.75 2.00 0.10 
Vanilla powder99.851.57 1.57 —   —   99.80 1.57 
Essence—  1.29 —   —   —   —   —   
Essence of rum—  0.45 —   —   —   —   —   
Total729.98 17.10 167.64 41.73 409.15 
Output in finished product69.3 679.61 15.9  156.07 38.8  380.92 
Mass fraction by dry matter679.61 23.0  156.07 56.0  380.92 
To the aqueous phase55.8  
List of recipes

№384 Pastry "Cubes" (recipe number 1) included in recipes:

№381 Small cakes "Leningrad set"recipe number 1
№380 Small cakes "Dessert set"recipe number 1

Recipe on №384 Pastry "Cubes" contained in handbooks:

calculations, forms, documents: