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 → # 419 Cakes "Zig-zag set" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: # 419 Cakes "Zig-zag set" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 833.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85315.10 314.62 —   —   99.75 314.31 
Jam66.0 173.30 114.38 —   —   57.40 99.47 
Raw egg white12.0 151.23 18.15 —   —   0.9451.43 
Flour, premium85.5 114.83 98.18 1.09 1.25 1.59 1.83 
Raw egg yolk46.0 100.82 46.38 28.70428.94 —   —   
Sign up—  83.85 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 73.24 61.53 82.50 60.42 —/0.80 —/0.59 
Fresh whole milk the weight ratio of fat 3.2%12.0 43.38 5.21 3.20 1.39 —/4.70 —/2.04 
Starch syrup78.0 15.71 12.25 0.30 0.05042.75 6.72 
Chicken eggs [chicken egg] [2]27.0 11.57 3.12 11.99 1.39 0.73 0.080
Sign up95.0 6.55 6.23 15.00 0.98 2.00 0.13 
Cognac or dessert wine—  4.44 —   —   —   —   —   
Vanilla powder99.851.04 1.04 —   —   99.80 1.04 
Essence—  1.04 —   —   —   —   —   
Citric acid (E330)98.0 0.80 0.78 —   —   —   —   
Sign up—  0.17 —   —   —   —   —   
Total681.85 11.33 94.42 51.21 426.72 
Output in finished product75.9 632.07 10.5  87.53 47.5  395.57 
Mass fraction by dry matter632.07 13.8  87.53 62.6  395.57 
To the aqueous phase66.3  
List of recipes

Recipe on # 419 Cakes "Zig-zag set" contained in handbooks:

calculations, forms, documents: