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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 605.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85171.90 171.64 —   —   99.75 171.47 
Chocolate99.4 114.16 113.48 35.40 40.41 42.60 48.63 
Melange27.0 73.39 19.81 11.9888.80 0.73 0.54 
Water—  66.51 —   —   —   —   —   
Jam72.0 63.42 45.67 —   —   71.60 45.41 
Sign up84.0 63.23 53.12 82.50 52.16 —/0.80 —/0.51 
Starch syrup78.0 45.34 35.37 0.30 0.14 42.75 19.38 
Flour, premium85.5 35.66 30.49 1.09 0.39 1.59 0.57 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 28.85 21.35 8.57 2.47 44.56/11.39 12.86/3.29 
Raw egg white12.0 16.30 1.96 —   —   0.9450.15 
Sign up80.0 8.81 7.04 —   —   0.90 0.080
Cognac or dessert wine—  3.04 —   —   —   —   —   
Agar (E406)85.0 1.26 1.07 —   —   —   —   
Citric acid (E330)98.0 0.96 0.94 —   —   —   —   
Citrus essence—  0.65 —   —   —   —   —   
Sign up—  0.44 —   —   —   —   —   
Essence of rum—  0.12 —   —   —   —   —   
Vanilla powder99.850.0520.052—   —   99.80 0.050
Cognac—  0.011—   —   —   —   —   
Wine—  0.011—   —   —   20.00 —   
Total502.00 17.23 104.37 49.78 301.61 
Output in finished product77.1 466.86 16.0  97.06 46.3  280.50 
Mass fraction by dry matter466.86 20.8  97.06 60.1  280.50 
To the aqueous phase66.9