KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: Lel cake [Yegoryevsk] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 860.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up17.0 239.16 40.66 —   —   17.00 40.66 
Melange27.0 198.41 53.57 11.98823.79 0.73 1.45 
Cream on vegetable oils "VIPPAK" [Puratos]59.7 162.45 96.98 25.00 40.61 11.00 17.87 
Granulated sugar99.85160.06 159.82 —   —   99.75 159.66 
Flour, premium85.5 96.42 82.44 1.09 1.05 1.59 1.53 
Sign up39.0 81.22 31.68 —   —   —   —   
Water—  38.27 —   —   —   —   —   
Potato starch80.0 23.81 19.05 —   —   0.90 0.21 
Raw egg white12.0 2.16 0.26 —   —   0.9450.020
Cognac or dessert wine—  1.51 —   —   —   —   —   
Sign up—  1.19 —   —   —   —   —   
Essence of rum—  0.061—   —   —   —   —   
Citric acid (E330)98.0 0.0220.021—   —   —   —   
Vanilla powder99.850.0220.022—   —   99.80 0.020
Total484.50 7.61 65.45 25.73 221.42 
Output in finished product51.7 445.25 7.0  60.15 23.6  203.48 
Mass fraction by dry matter445.25 13.5  60.15 45.7  203.48 
To the aqueous phase32.9