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 → Custard cakes → №228 Cake "Novosibirsk" → No. 228 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №228 Cake "Novosibirsk" No. 228

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 225.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8594.33 94.19 —   —   99.75 94.09 
Melange27.0 46.25 12.49 11.9885.54 0.73 0.34 
Raw egg white12.0 38.37 4.60 —   —   0.9450.36 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 32.63 27.41 82.50 26.92 —/0.80 —/0.26 
Roasted kernels97.5 29.19 28.46 52.00 15.18 1.00 0.29 
Sign up85.5 26.81 22.92 1.09 0.29 1.59 0.43 
water—  16.52 —   —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 11.73 1.41 3.20 0.38 —/4.70 —/0.55 
Chicken eggs [chicken egg] [2]27.0 3.13 0.84 11.99 0.38 0.73 0.020
Vanilla powder99.852.14 2.14 —   —   99.80 2.14 
Sign up95.0 0.79 0.75 15.00 0.12 2.00 0.020
Salt96.5 0.34 0.32 —   —   —   —   
Cognac or dessert wine—  0.050—   —   —   —   —   
Cognac—  0.025—   —   —   —   —   
Total195.53 21.62 48.81 43.50 98.22 
Output in finished product80.0 180.67 20.0  45.10 40.2  90.76 
Mass fraction by dry matter180.67 25.0  45.10 50.2  90.76 
To the aqueous phase66.8  
List of recipes

Recipe on №228 Cake "Novosibirsk" contained in handbooks:

calculations, forms, documents: