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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 171 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 44.44 37.99 1.09 0.48 1.59 0.71 
Fruit from compote17.0 26.17 4.45 —   —   —   —   
Granulated sugar99.8520.21 20.18 —   —   99.75 20.16 
Margarine84.0 17.87 15.01 82.20 14.69 1.00 0.18 
Cream on vegetable oils "Shantipak"42.0 16.24 6.82 25.00 4.06 12.00 1.95 
Sign up96.0 14.44 13.86 —   —   —   —   
Compote syrup17.0 12.63 2.15 —   —   17.00 2.15 
Water—  11.21 —   —   —   —   —   
Jam, confiture, preserves72.0 10.83 7.80 —   —   71.60 7.75 
Mayonnaise "Provencal"75.0 5.70 4.28 67.00 3.82 3.70 0.21 
Sign up46.0 5.13 2.36 28.7041.47 —   —   
Chicken eggs [chicken egg] [2]27.0 3.43 0.93 11.99 0.41 0.73 0.030
Chocolate glaze [Skurikhin]99.1 1.80 1.79 34.47 0.62 48.15 0.87 
Natural honey78.0 1.80 1.41 —   —   77.27 1.39 
Starch syrup78.0 1.44 1.13 0.30 —   42.75 0.62 
Sign up—  0.95 —   —   —   —   —   
Pressed bakery yeast25.0 0.91 0.23 2.60 0.0208.17 0.070
Baking soda (E500(ii))50.0 0.25 0.13 —   —   —   —   
Salt96.5 0.20 0.19 —   —   —   —   
Essence of rum—  0.038—   —   —   —   —   
Total120.69 14.95 25.57 21.11 36.09 
Output in finished product65.7 112.37 13.9  23.81 19.6  33.60 
Mass fraction by dry matter112.37 21.2  23.81 29.9  33.60 
To the aqueous phase36.4