KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: Lemon-fruit cake [Yakhroma] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 717.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85289.68 289.25 —   —   99.75 288.96 
Melange27.0 166.04 44.83 11.98819.90 0.73 1.21 
water—  83.09 —   —   —   —   —   
Flour, premium85.5 80.69 68.99 1.09 0.88 1.59 1.28 
Fruit70.0 65.04 45.53 —   —   —   —   
Sign up84.0 42.69 35.86 82.50 35.22 —/0.80 —/0.34 
Fresh lemons10.0 40.73 4.07 0.0800.0302.46 1.00 
Fruit cooking69.0 27.88 19.23 —   —   67.00 18.68 
Potato starch80.0 19.92 15.94 —   —   0.90 0.18 
Fresh whole milk the weight ratio of fat 3.2%12.0 17.63 2.12 3.20 0.56 —/4.70 —/0.83 
Sign up78.0 8.93 6.97 0.30 0.03042.75 3.82 
Cognac or dessert wine—  3.56 —   —   —   —   —   
Essence—  1.26 —   —   —   —   —   
Agar (E406)85.0 0.89 0.76 —   —   —   —   
Vanilla powder99.850.38 0.38 —   —   99.80 0.38 
Sign up98.0 0.18 0.17 —   —   —   —   
Essence of rum—  0.14 —   —   —   —   —   
Food paint—  0.086—   —   —   —   —   
Cognac—  0.080—   —   —   —   —   
Wine—  0.080—   —   —   20.00 0.020
Total534.10 7.89 56.62 44.09 316.29 
Output in finished product69.3 497.25 7.3  52.71 41.1  294.47 
Mass fraction by dry matter497.25 10.6  52.71 59.2  294.47 
To the aqueous phase57.2