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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 900.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85349.16 348.64 —   —   99.75 348.29 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 179.11 150.45 82.50 147.77 —/0.80 —/1.43 
Water—  111.93 —   —   —   —   —   
Starch syrup78.0 100.79 78.62 0.30 0.30 42.75 43.09 
Melange27.0 81.14 21.91 11.9889.73 0.73 0.59 
Sign up74.0 59.35 43.92 8.57 5.09 44.56/11.39 26.45/6.76 
Cocoa powder [Skurikhin]95.0 42.30 40.19 15.00 6.35 2.00 0.85 
Flour, premium85.5 39.43 33.71 1.09 0.43 1.59 0.63 
Raw egg white12.0 34.60 4.15 —   —   0.9450.33 
Fresh whole milk the weight ratio of fat 3.2%12.0 23.06 2.77 3.20 0.74 —/4.70 —/1.08 
Sign up80.0 9.74 7.79 —   —   0.90 0.090
Cognac or dessert wine—  3.14 —   —   —   —   —   
Agar (E406)85.0 2.83 2.41 —   —   —   —   
Citric acid (E330)98.0 2.08 2.03 —   —   —   —   
Citrus essence—  1.37 —   —   —   —   —   
Sign up99.850.66 0.66 —   —   99.80 0.66 
Essence—  0.60 —   —   —   —   —   
Essence of rum—  0.13 —   —   —   —   —   
Cognac—  0.10 —   —   —   —   —   
Wine—  0.10 —   —   —   20.00 0.020
Sign up—  0.014—   —   —   —   —   
Total737.25 18.93 170.41 47.44 427.03 
Output in finished product76.2 685.64 17.6  158.48 44.1  397.14 
Mass fraction by dry matter685.64 23.1  158.48 57.9  397.14 
To the aqueous phase64.9