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 Bird's milk special [Balashikha] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cake Bird's milk special [Balashikha] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 279.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8582.36 82.23 —   —   99.75 82.15 
Chocolate glaze [Skurikhin]99.1 63.02 62.46 34.47 21.72 48.15 30.34 
Flour, premium85.5 43.06 36.81 1.09 0.47 1.59 0.68 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 40.45 33.98 82.50 33.37 —/0.80 —/0.32 
Starch syrup78.0 33.20 25.90 0.30 0.10 42.75 14.19 
Sign up—  21.23 —   —   —   —   —   
Raw egg white12.0 11.93 1.43 —   —   0.9450.11 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 8.05 5.95 8.57 0.69 44.56/11.39 3.59/0.92 
Melange27.0 5.58 1.51 11.9880.67 0.73 0.040
Agar (E406)85.0 0.93 0.79 —   —   —   —   
Sign up98.0 0.71 0.69 —   —   —   —   
Citrus essence—  0.37 —   —   —   —   —   
Essence—  0.16 —   —   —   —   —   
Salt96.5 0.16 0.15 —   —   —   —   
Ammonium carbonic (E503(i))—  0.040—   —   —   —   —   
Sign up50.0 0.0400.020—   —   —   —   
Total251.92 20.40 57.02 47.19 131.91 
Output in finished product86.1 240.59 19.5  54.46 45.1  125.98 
Mass fraction by dry matter240.59 22.6  54.46 52.4  125.98 
To the aqueous phase76.4  
List of recipes

calculations, forms, documents: