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 → №421 Cakes "Gourmet Set" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №421 Cakes "Gourmet Set" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 250.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8554.58 54.50 —   —   99.75 54.44 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 46.14 38.76 82.50 38.07 —/0.80 —/0.37 
Powdered sugar99.8543.01 42.94 —   —   99.80 42.92 
Melange27.0 39.99 10.80 11.9884.79 0.73 0.29 
water—  36.51 —   —   —   —   —   
Sign up78.0 27.29 21.29 0.30 0.08042.75 11.67 
Flour, premium85.5 23.18 19.82 1.09 0.25 1.59 0.37 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 16.82 12.44 8.57 1.44 44.56/11.39 7.49/1.92 
Raw egg white12.0 9.81 1.18 —   —   0.9450.090
Cocoa powder [Skurikhin]95.0 2.41 2.29 15.00 0.36 2.00 0.050
Sign up85.0 0.76 0.65 —   —   —   —   
Citric acid (E330)98.0 0.58 0.57 —   —   —   —   
Citrus essence—  0.39 —   —   —   —   —   
Salt96.5 0.29 0.28 —   —   —   —   
Essence—  0.11 —   —   —   —   —   
Sign up99.850.11 0.11 —   —   99.80 0.11 
Total205.62 17.95 44.99 47.45 118.92 
Output in finished product78.4 196.57 17.2  43.01 45.4  113.69 
Mass fraction by dry matter196.57 21.9  43.01 57.8  113.69 
To the aqueous phase67.8  
List of recipes

Recipe on №421 Cakes "Gourmet Set" contained in handbooks:

calculations, forms, documents: