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 → №192 Cake "Khreshchatyk" → No. 192 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №192 Cake "Khreshchatyk" No. 192

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 419.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up12.0 130.16 15.62 —   —   0.9451.23 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 95.84 80.51 82.50 79.07 —/0.80 —/0.77 
Powdered sugar99.8589.10 88.96 —   —   99.80 88.92 
Raw almond kernels94.0 89.06 83.72 52.60 46.85 5.90 5.25 
Granulated sugar99.8578.28 78.16 —   —   99.75 78.08 
Sign up—  26.98 —   —   —   —   —   
Chicken eggs [chicken egg] [2]27.0 14.59 3.94 11.99 1.75 0.73 0.11 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 14.03 10.38 8.57 1.20 44.56/11.39 6.25/1.60 
Cocoa powder [Skurikhin]95.0 5.17 4.92 15.00 0.78 2.00 0.10 
Cognac—  1.16 —   —   —   —   —   
Sign up99.850.68 0.68 —   —   99.80 0.68 
Total366.89 30.92 129.65 43.44 182.16 
Output in finished product83.0 348.18 29.3  123.04 41.2  172.87 
Mass fraction by dry matter348.18 35.3  123.04 49.6  172.87 
To the aqueous phase70.8  
List of recipes

Recipe on №192 Cake "Khreshchatyk" contained in handbooks:

calculations, forms, documents: