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 → Mirage cake [Balashikha] → Recipe No. 1 → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 197.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8574.90 74.79 —   —   99.75 74.71 
Melange27.0 46.99 12.69 11.9885.63 0.73 0.34 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 31.42 26.39 82.50 25.92 —/0.80 —/0.25 
Flour, premium85.5 22.84 19.53 1.09 0.25 1.59 0.36 
Water—  20.63 —   —   —   —   —   
Sign up97.5 14.22 13.86 52.00 7.39 1.00 0.14 
Fresh whole milk the weight ratio of fat 3.2%12.0 13.35 1.60 3.20 0.43 —/4.70 —/0.63 
Potato starch80.0 5.64 4.51 —   —   0.90 0.050
Cognac or dessert wine—  1.75 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 1.71 1.63 15.00 0.26 2.00 0.030
Sign up—  0.28 —   —   —   —   —   
Vanilla powder99.850.28 0.28 —   —   99.80 0.28 
Cognac—  0.10 —   —   —   —   —   
Essence of rum—  0.070—   —   —   —   —   
Wine—  0.031—   —   —   20.00 0.010
Total155.27 20.23 39.88 38.81 76.49 
Output in finished product73.3 144.41 18.8  37.09 36.1  71.14 
Mass fraction by dry matter144.41 25.7  37.09 49.3  71.14 
To the aqueous phase57.5  
List of recipes

calculations, forms, documents: