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 → Yeast muffins → Margarine Cupcakes → №469 Cupcake "Russian" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №469 Cupcake "Russian" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 583.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 300.46 256.90 1.09 3.28 1.59 4.78 
Melange27.0 68.03 18.37 11.9888.16 0.73 0.50 
Granulated sugar99.8556.69 56.61 —   —   99.75 56.55 
Margarine84.0 56.69 47.62 82.20 46.60 1.00 0.57 
water—  54.28 —   —   —   —   —   
Sign up99.8542.52 42.46 —   —   99.80 42.43 
Raisins80.0 19.84 15.87 —   —   66.00 13.09 
Pressed bakery yeast25.0 17.01 4.25 2.60 0.44 8.17 1.39 
Salt96.5 2.27 2.19 —   —   —   —   
Vanilla powder99.851.94 1.93 —   —   99.80 1.94 
Sign up98.0 0.0350.034—   —   —   —   
Total446.23 10.03 58.48 20.79 121.25 
Output in finished product72.0 419.90 9.4  55.03 19.6  114.10 
Mass fraction by dry matter419.90 13.1  55.03 27.2  114.10 
To the aqueous phase41.2  
List of recipes

Recipe on №469 Cupcake "Russian" contained in handbooks:

calculations, forms, documents: