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 → №386 Pastries "Bochata" and "Domino" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №386 Pastries "Bochata" and "Domino" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 842.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85461.15 460.46 —   —   99.75 460.00 
Melange27.0 181.19 48.92 11.98821.72 0.73 1.32 
Water—  160.64 —   —   —   —   —   
Flour, premium85.5 88.06 75.29 1.09 0.96 1.59 1.40 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 49.50 41.58 82.50 40.84 —/0.80 —/0.40 
Sign up78.0 34.96 27.27 0.30 0.10 42.75 14.95 
Fresh whole milk the weight ratio of fat 3.2%12.0 29.31 3.52 3.20 0.94 —/4.70 —/1.38 
Potato starch80.0 21.74 17.39 —   —   0.90 0.20 
Chicken eggs [chicken egg] [2]27.0 7.82 2.11 11.99 0.94 0.73 0.060
Cognac or dessert wine—  7.24 —   —   —   —   —   
Sign up95.0 4.37 4.16 15.00 0.66 2.00 0.090
Essence—  1.90 —   —   —   —   —   
Vanilla powder99.850.48 0.48 —   —   99.80 0.48 
Essence of rum—  0.28 —   —   —   —   —   
Total681.17 7.85 66.16 56.92 479.66 
Output in finished product75.3 634.17 7.3  61.60 53.0  446.56 
Mass fraction by dry matter634.17 9.7  61.60 70.4  446.56 
To the aqueous phase68.2  
List of recipes

№386 Pastries "Bochata" and "Domino" (recipe number 1) included in recipes:

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

Recipe on №386 Pastries "Bochata" and "Domino" contained in handbooks:

calculations, forms, documents: