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 → №179 Cake "Tbilisi" → No. 179 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №179 Cake "Tbilisi" No. 179

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 795.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85433.11 432.46 —   —   99.75 432.03 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 153.69 129.10 82.50 126.79 —/0.80 —/1.23 
Raw egg white12.0 135.51 16.26 —   —   0.9451.28 
Roasted kernels97.5 107.62 104.93 52.00 55.96 1.00 1.08 
Fresh whole milk the weight ratio of fat 3.2%12.0 104.11 12.49 3.20 3.33 —/4.70 —/4.89 
Sign up27.0 27.76 7.50 11.99 3.33 0.73 0.20 
Walnut kernel (raw)94.0 20.40 19.18 45.20 9.22 4.20 0.86 
Powdered sugar99.8512.34 12.32 —   —   99.80 12.32 
Vanilla powder99.854.81 4.80 —   —   99.80 4.80 
Cocoa powder [Skurikhin]95.0 0.59 0.56 15.00 0.0902.00 0.010
Sign up—  0.58 —   —   —   —   —   
Cognac—  0.019—   —   —   —   —   
Total739.60 24.98 198.72 57.39 456.56 
Output in finished product85.9 683.39 23.1  183.62 53.0  421.86 
Mass fraction by dry matter683.39 26.9  183.62 61.7  421.86 
To the aqueous phase79.0  
List of recipes

Recipe on №179 Cake "Tbilisi" contained in handbooks:

calculations, forms, documents: