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 → Waffle cakes → Waffle cakes with fat filling → №241 Cake "Tambovsky" → No. 241 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №241 Cake "Tambovsky" No. 241

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 410.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85184.18 183.91 —   —   99.80 183.81 
Confectionery fat99.7 92.22 91.95 99.70 91.94 —   —   
Flour, premium85.5 86.88 74.28 1.09 0.95 1.59 1.38 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 34.52 29.00 82.50 28.48 —/0.80 —/0.28 
Roasted kernels97.5 17.29 16.86 52.00 8.99 1.00 0.17 
Sign up97.5 15.08 14.71 46.00 6.94 4.97 0.75 
Raw egg yolk46.0 8.69 4.00 28.7042.49 —   —   
A crumb of sheet wafers (in No. 241, 242, 245)97.5 4.19 4.08 —   —   —   —   
Vanilla powder99.851.81 1.81 —   —   99.80 1.81 
Baking soda (E500(ii))50.0 0.43 0.22 —   —   —   —   
Sign up96.5 0.43 0.42 —   —   —   —   
Total421.22 34.05 139.79 45.82 188.10 
Output in finished product97.9 401.85 32.5  133.36 43.7  179.45 
Mass fraction by dry matter401.85 33.2  133.36 44.7  179.45 
To the aqueous phase95.4  
List of recipes

Recipe on №241 Cake "Tambovsky" contained in handbooks:

calculations, forms, documents: