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 → Combination cakes → Sponge air cakes → №216 Cake "Morning" → No. 216 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №216 Cake "Morning" No. 216

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 360.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85120.61 120.42 —   —   99.75 120.31 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 66.66 56.00 82.50 54.99 —/0.80 —/0.53 
water—  50.12 —   —   —   —   —   
Roasted kernels97.5 46.91 45.74 52.00 24.39 1.00 0.47 
Melange27.0 45.64 12.32 11.9885.47 0.73 0.33 
Sign up85.5 21.88 18.71 1.09 0.24 1.59 0.35 
Raw egg yolk46.0 21.06 9.69 28.7046.05 —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 14.90 11.02 8.57 1.28 44.56/11.39 6.64/1.70 
Raw egg white12.0 14.21 1.70 —   —   0.9450.13 
Fruit70.0 13.14 9.19 —   —   —   —   
Sign up80.0 6.97 5.58 —   —   0.90 0.060
Alcohol—  5.59 —   —   —   —   —   
Cognac or dessert wine—  1.80 —   —   —   —   —   
Essence—  0.32 —   —   —   —   —   
Vanilla powder99.850.28 0.28 —   —   99.80 0.28 
Sign up96.0 0.24 0.23 14.40 0.0302.80 0.010
Essence of rum—  0.072—   —   —   —   —   
Vanillin—  0.020—   —   —   —   —   
Total290.89 25.65 92.45 36.08 130.03 
Output in finished product75.1 270.82 23.9  86.07 33.6  121.06 
Mass fraction by dry matter270.82 31.8  86.07 44.7  121.06 
To the aqueous phase57.5  
List of recipes

Recipe on №216 Cake "Morning" contained in handbooks:

calculations, forms, documents: