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 → Cake Fun [Balashikha] → Recipe No. 1 → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 428.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85174.21 173.95 —   —   99.75 173.77 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 96.14 80.76 82.50 79.32 —/0.80 —/0.77 
Starch syrup78.0 75.94 59.24 0.30 0.23 42.75 32.46 
Water—  48.56 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 46.80 34.63 8.57 4.01 44.56/11.39 20.85/5.33 
Sign up12.0 27.30 3.28 —   —   0.9450.26 
Agar (E406)85.0 2.12 1.80 —   —   —   —   
Citric acid (E330)98.0 1.61 1.58 —   —   —   —   
Citrus essence—  1.08 —   —   —   —   —   
Dye—  0.045—   —   —   —   —   
Total355.24 19.50 83.56 53.98 231.31 
Output in finished product77.2 330.73 18.2  77.79 50.3  215.35 
Mass fraction by dry matter330.73 23.5  77.79 65.1  215.35 
To the aqueous phase68.8  
List of recipes

calculations, forms, documents: