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 → Mosoblkhleb cakes → Rondo cake [Balashikha] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Rondo cake [Balashikha] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 730.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85270.87 270.46 —   —   99.75 270.19 
Melange27.0 133.20 35.96 11.98815.97 0.73 0.97 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 132.16 111.01 82.50 109.03 —/0.80 —/1.06 
Flour, premium85.5 64.73 55.35 1.09 0.71 1.59 1.03 
Starch syrup78.0 63.34 49.41 0.30 0.19 42.75 27.08 
Sign up—  61.78 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 39.03 28.89 8.57 3.34 44.56/11.39 17.39/4.45 
Raw egg white12.0 22.77 2.73 —   —   0.9450.22 
Chocolate99.4 22.62 22.49 35.40 8.01 42.60 9.64 
Fresh whole milk the weight ratio of fat 3.2%12.0 21.46 2.58 3.20 0.69 —/4.70 —/1.01 
Sign up80.0 15.98 12.79 —   —   0.90 0.14 
Cognac or dessert wine—  1.81 —   —   —   —   —   
Agar (E406)85.0 1.77 1.50 —   —   —   —   
Citric acid (E330)98.0 1.35 1.32 —   —   —   —   
Citrus essence—  0.90 —   —   —   —   —   
Sign up—  0.80 —   —   —   —   —   
Vanilla powder99.850.46 0.46 —   —   99.80 0.46 
Cognac—  0.10 —   —   —   —   —   
Wine—  0.10 —   —   —   20.00 0.020
Essence of rum—  0.072—   —   —   —   —   
Total594.94 18.87 137.94 45.34 331.38 
Output in finished product75.8 553.89 17.6  128.42 42.2  308.52 
Mass fraction by dry matter553.89 23.2  128.42 55.7  308.52 
To the aqueous phase63.5  
List of recipes

calculations, forms, documents: