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 → Wafer cakes with praline and other fillings → №248 Cake "Chocolate-waffle" → No. 248 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №248 Cake "Chocolate-waffle" No. 248

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 767.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.0 427.49 423.22 37.70 161.16 42.60 182.11 
Chocolate glaze [Skurikhin]99.1 129.63 128.47 34.47 44.68 48.15 62.42 
Flour, premium85.5 124.58 106.52 1.09 1.36 1.59 1.98 
"Patterned" chocolate99.4 103.95 103.33 35.90 37.32 —   —   
Confectionery fat99.7 28.50 28.42 99.70 28.41 —   —   
Sign up46.0 12.46 5.73 28.7043.58 —   —   
Cognac—  0.81 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.62 0.31 —   —   —   —   
Salt96.5 0.62 0.60 —   —   —   —   
Total796.59 36.01 276.51 32.11 246.51 
Output in finished product98.9 759.15 34.3  263.51 30.6  234.92 
Mass fraction by dry matter759.15 34.7  263.51 30.9  234.92 
To the aqueous phase96.4  
List of recipes

Recipe on №248 Cake "Chocolate-waffle" contained in handbooks:

calculations, forms, documents: