KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Cakes → Mosoblkhleb cakes → Squirrel cake [Shatura] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Squirrel cake [Shatura] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 366.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 103.25 88.28 1.09 1.13 1.59 1.64 
Jam66.0 85.01 56.11 —   —   57.40 48.80 
Chocolate99.4 77.28 76.82 35.40 27.36 42.60 32.92 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 57.36 48.18 82.50 47.32 —/0.80 —/0.46 
Roasted kernels97.5 38.64 37.68 52.00 20.09 1.00 0.39 
Sign up99.8538.24 38.18 —   —   99.75 38.14 
Melange27.0 13.38 3.61 11.9881.60 0.73 0.10 
Essence—  0.38 —   —   —   —   —   
Salt96.5 0.38 0.37 —   —   —   —   
Ammonium carbonic (E503(i))—  0.10 —   —   —   —   —   
Sign up50.0 0.10 0.048—   —   —   —   
Total349.28 26.58 97.50 33.34 122.29 
Output in finished product89.5 328.32 25.0  91.65 31.3  114.95 
Mass fraction by dry matter328.32 27.9  91.65 35.0  114.95 
To the aqueous phase74.9  
List of recipes

calculations, forms, documents: