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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 73 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8532.33 32.28 —   —   99.75 32.25 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 15.28 12.84 82.50 12.61 —/0.80 —/0.12 
Starch syrup78.0 11.67 9.10 0.30 0.04042.75 4.99 
water—  9.06 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 6.42 4.75 8.57 0.55 44.56/11.39 2.86/0.73 
Sign up12.0 3.75 0.45 —   —   0.9450.040
Fresh whole milk the weight ratio of fat 3.2%12.0 0.86 0.10 3.20 0.030—/4.70 —/0.040
Agar (E406)85.0 0.48 0.41 —   —   —   —   
Citric acid (E330)98.0 0.34 0.33 —   —   —   —   
Citrus essence—  0.15 —   —   —   —   —   
Sign up99.850.0180.018—   —   99.80 0.020
Essence—  0.012—   —   —   —   —   
Cognac—  0.004—   —   —   —   —   
Wine—  0.004—   —   —   20.00 —   
Dye—  0.001—   —   —   —   —   
Total60.28 18.12 13.23 55.81 40.74 
Output in finished product76.8 56.06 16.8  12.30 51.9  37.89 
Mass fraction by dry matter56.06 21.9  12.30 67.6  37.89 
To the aqueous phase69.1