KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: Cake Maria [Balashikha] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 59.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8540.45 40.39 —   —   99.75 40.35 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 11.95 10.04 82.50 9.86 —/0.80 —/0.10 
Raw egg white12.0 11.07 1.33 —   —   0.9450.10 
Fresh whole milk the weight ratio of fat 3.2%12.0 5.03 0.60 3.20 0.16 —/4.70 —/0.24 
Roasted kernels97.5 3.07 2.99 52.00 1.60 1.00 0.030
Sign up27.0 0.67 0.18 11.9880.0800.73 —   
Cocoa powder [Skurikhin]95.0 0.44 0.42 15.00 0.0702.00 0.010
Flour, premium85.5 0.33 0.28 1.09 —   1.59 0.010
Vanilla powder99.850.33 0.33 —   —   99.80 0.33 
Potato starch80.0 0.0810.065—   —   0.90 —   
Sign up—  0.033—   —   —   —   —   
Wine—  0.015—   —   —   20.00 —   
Essence—  0.004—   —   —   —   —   
Total56.63 19.88 11.77 69.34 41.05 
Output in finished product88.6 52.44 18.4  10.90 64.2  38.01 
Mass fraction by dry matter52.44 20.8  10.90 72.5  38.01 
To the aqueous phase84.9