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 fruit cakes → №142 Cake "Lada" → No. 142 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №142 Cake "Lada" No. 142

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 735.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 164.86 138.48 82.50 136.01 —/0.80 —/1.32 
Granulated sugar99.85159.85 159.61 —   —   99.75 159.45 
Flour, premium85.5 144.06 123.17 1.09 1.57 1.59 2.29 
Jam apricot72.0 127.17 91.57 —   —   69.66 88.59 
Melange27.0 96.04 25.93 11.98811.51 0.73 0.70 
Sign up72.0 47.50 34.20 —   —   71.60 34.01 
Apricots from compote17.0 44.89 7.63 —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 40.47 4.86 3.20 1.30 —/4.70 —/1.90 
Chicken eggs [chicken egg] [2]27.0 10.79 2.91 11.99 1.29 0.73 0.080
water—  3.56 —   —   —   —   —   
Sign up99.851.62 1.61 —   —   99.80 1.62 
Starch syrup78.0 0.77 0.60 0.30 —   42.75 0.33 
Ammonium carbonic (E503(i))—  0.48 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 0.46 0.44 15.00 0.0702.00 0.010
Cognac or dessert wine—  0.26 —   —   —   —   —   
Sign up85.0 0.0770.066—   —   —   —   
Essence—  0.023—   —   —   —   —   
Citric acid (E330)98.0 0.0150.015—   —   —   —   
Food paint—  0.007—   —   —   —   —   
Total591.10 20.64 151.75 39.33 289.17 
Output in finished product75.6 555.63 19.4  142.64 37.0  271.82 
Mass fraction by dry matter555.63 25.7  142.64 48.9  271.82 
To the aqueous phase60.2  
List of recipes

Recipe on №142 Cake "Lada" contained in handbooks:

calculations, forms, documents: