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 → Almond cakes → №190 Cake "Ideal" → No. 190а → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №190 Cake "Ideal" No. 190а

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 382.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 109.04 91.60 82.50 89.96 —/0.80 —/0.87 
Raw egg white12.0 93.17 11.18 —   —   0.9450.88 
Powdered sugar99.8573.84 73.73 —   —   99.80 73.69 
Granulated sugar99.8562.11 62.02 —   —   99.75 61.95 
Roasted almond kernel97.5 62.11 60.56 55.90 34.72 2.60 1.61 
Sign up74.0 43.62 32.28 8.57 3.74 44.56/11.39 19.44/4.97 
Praline99.0 15.68 15.52 37.70 5.91 42.60 6.68 
Cocoa powder [Skurikhin]95.0 10.54 10.02 15.00 1.58 2.00 0.21 
Flour, premium85.5 9.32 7.97 1.09 0.10 1.59 0.15 
Vanilla powder99.850.51 0.51 —   —   99.80 0.51 
Sign up—  0.36 —   —   —   —   —   
Total365.37 35.57 136.01 44.17 168.92 
Output in finished product90.7 346.74 33.8  129.07 41.9  160.31 
Mass fraction by dry matter346.74 37.2  129.07 46.2  160.31 
To the aqueous phase81.8  
List of recipes

Recipe on №190 Cake "Ideal" contained in handbooks:

calculations, forms, documents: