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 → Air cakes → Airy nut cakes → №177 Cake "Seagull" → No. 177 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №177 Cake "Seagull" No. 177

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 375.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85190.14 189.86 —   —   99.75 189.66 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 95.84 80.50 82.50 79.07 —/0.80 —/0.77 
Raw egg white12.0 60.99 7.32 —   —   0.9450.58 
Roasted kernels97.5 50.65 49.39 52.00 26.34 1.00 0.51 
Fresh whole milk the weight ratio of fat 3.2%12.0 44.46 5.34 3.20 1.42 —/4.70 —/2.09 
Sign up27.0 11.46 3.10 11.99 1.37 0.73 0.080
Cocoa powder [Skurikhin]95.0 10.38 9.86 15.00 1.56 2.00 0.21 
Vanilla powder99.851.58 1.58 —   —   99.80 1.58 
Cognac—  0.32 —   —   —   —   —   
Vanilla essence—  0.27 —   —   —   —   —   
Sign up85.0 0.0070.006—   —   —   —   
Total346.94 29.26 109.76 51.85 194.48 
Output in finished product85.7 321.61 27.1  101.75 48.1  180.28 
Mass fraction by dry matter321.61 31.6  101.75 56.1  180.28 
To the aqueous phase77.1  
List of recipes

Recipe on №177 Cake "Seagull" contained in handbooks:

calculations, forms, documents: