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 → Tiny cakes → №229 Cake "Log" → No. 229 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №229 Cake "Log" No. 229

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 292.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 88.28 65.33 —   —   —   —   
Granulated sugar99.8573.46 73.35 —   —   99.75 73.28 
Strawberry jam80.0 44.02 35.21 —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 33.66 28.28 82.50 27.77 —/0.80 —/0.27 
Water—  31.92 —   —   —   —   —   
Sign up12.0 20.10 2.41 3.20 0.64 —/4.70 —/0.94 
Melange27.0 18.29 4.94 11.9882.19 0.73 0.13 
Flour, premium85.5 17.07 14.59 1.09 0.19 1.59 0.27 
Chicken eggs [chicken egg] [2]27.0 5.36 1.45 11.99 0.64 0.73 0.040
Cognac or dessert wine—  2.59 —   —   —   —   —   
Sign up12.0 1.09 0.13 —   —   0.9450.010
Cocoa powder [Skurikhin]95.0 0.85 0.81 15.00 0.13 2.00 0.020
Ammonium carbonic (E503(i))—  0.73 —   —   —   —   —   
Vanilla powder99.850.33 0.33 —   —   99.80 0.33 
Essence—  0.17 —   —   —   —   —   
Sign up50.0 0.12 0.061—   —   —   —   
Essence of rum—  0.10 —   —   —   —   —   
Cognac—  0.012—   —   —   —   —   
Total226.89 10.80 31.56 25.62 74.87 
Output in finished product72.3 211.24 10.1  29.38 23.9  69.71 
Mass fraction by dry matter211.24 13.9  29.38 33.0  69.71 
To the aqueous phase46.3  
List of recipes

Recipe on №229 Cake "Log" contained in handbooks:

calculations, forms, documents: