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 → Cupcakes → Cupcakes with chemical leavening agents → Butter cupcakes → №429 Cupcake "Golden Label" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №429 Cupcake "Golden Label" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 785.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85290.52 290.09 —   —   99.75 289.79 
Chicken eggs [chicken egg] [2]27.0 223.08 60.23 11.99 26.75 0.73 1.63 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 212.40 178.42 82.50 175.23 —/0.80 —/1.70 
Flour, premium85.5 159.34 136.24 1.09 1.74 1.59 2.53 
Potato starch80.0 53.06 42.45 —   —   0.90 0.48 
Sign up—  9.37 —   —   —   —   —   
Starch syrup78.0 7.81 6.09 0.30 0.02042.75 3.34 
Ammonium carbonic (E503(i))—  1.43 —   —   —   —   —   
Essence—  0.26 —   —   —   —   —   
Alcohol—  0.056—   —   —   —   —   
Sign up—  0.056—   —   —   —   —   
Saffron100.0 0.0200.0205.90 —   —   —   
Total713.54 25.94 203.74 38.05 298.88 
Output in finished product84.5 663.59 24.1  189.48 35.4  277.96 
Mass fraction by dry matter663.59 28.6  189.48 41.9  277.96 
To the aqueous phase69.5  
List of recipes

Recipe on №429 Cupcake "Golden Label" contained in handbooks:

calculations, forms, documents: