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 → Sand cakes → Sandy cream cakes → №131 Cake "Walnut branch" → No. 131 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №131 Cake "Walnut branch" No. 131

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 579 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 177.16 151.47 1.09 1.93 1.59 2.82 
Jam66.0 170.98 112.84 —   —   57.40 98.14 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 106.17 89.18 82.50 87.59 —/0.80 —/0.85 
Granulated sugar99.8595.16 95.02 —   —   99.75 94.92 
Roasted kernels97.5 27.78 27.09 52.00 14.45 1.00 0.28 
Sign up95.0 24.57 23.34 15.00 3.69 2.00 0.49 
Melange27.0 14.43 3.90 11.9881.73 0.73 0.11 
water—  11.30 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 8.28 6.12 8.57 0.71 44.56/11.39 3.69/0.94 
Essence—  0.93 —   —   —   —   —   
Sign up80.0 0.53 0.42 —   —   0.90 —   
Vanilla powder99.850.39 0.39 —   —   99.80 0.39 
Salt96.5 0.31 0.30 —   —   —   —   
Cognac or dessert wine—  0.12 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.12 —   —   —   —   —   
Sign up50.0 0.12 0.061—   —   —   —   
Total510.14 19.02 110.10 34.89 202.00 
Output in finished product84.0 486.16 18.1  104.92 33.2  192.50 
Mass fraction by dry matter486.16 21.6  104.92 39.6  192.50 
To the aqueous phase67.5  
List of recipes

Recipe on №131 Cake "Walnut branch" contained in handbooks:

calculations, forms, documents: