KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: Pike-style cake [Yakhroma] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 582.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85232.22 231.87 —   —   99.75 231.64 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 95.93 80.58 82.50 79.14 —/0.80 —/0.77 
Water—  80.70 —   —   —   —   —   
Melange27.0 64.15 17.32 11.9887.69 0.73 0.47 
Starch syrup78.0 42.76 33.35 0.30 0.13 42.75 18.28 
Sign up99.4 42.34 42.08 35.40 14.99 42.60 18.04 
Flour, premium85.5 31.17 26.65 1.09 0.34 1.59 0.50 
Raw egg white12.0 26.64 3.20 —   —   0.9450.25 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 24.42 18.07 8.57 2.09 44.56/11.39 10.88/2.78 
Fresh whole milk the weight ratio of fat 3.2%12.0 19.06 2.29 3.20 0.61 —/4.70 —/0.90 
Sign up80.0 7.70 6.16 —   —   0.90 0.070
Cognac or dessert wine—  3.48 —   —   —   —   —   
Agar (E406)85.0 1.42 1.21 —   —   —   —   
Citric acid (E330)98.0 1.03 1.01 —   —   —   —   
Cocoa powder [Skurikhin]95.0 0.78 0.74 15.00 0.12 2.00 0.020
Sign up—  0.57 —   —   —   —   —   
Vanilla powder99.850.53 0.53 —   —   99.80 0.53 
Essence—  0.48 —   —   —   —   —   
Essence of rum—  0.14 —   —   —   —   —   
Cognac—  0.10 —   —   —   —   —   
Sign up—  0.073—   —   —   20.00 0.010
Food paint—  0.030—   —   —   —   —   
Total465.05 18.03 105.11 48.65 283.58 
Output in finished product74.3 432.96 16.8  97.86 45.3  264.01 
Mass fraction by dry matter432.96 22.6  97.86 61.0  264.01 
To the aqueous phase63.8