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 → Prague night cake [Shatura] → Recipe No. 1 → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 285.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85109.79 109.62 —   —   99.75 109.52 
Chicken eggs [chicken egg] [2]27.0 95.17 25.69 11.99 11.41 0.73 0.69 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 55.63 46.73 82.50 45.89 —/0.80 —/0.45 
Flour, premium85.5 32.93 28.16 1.09 0.36 1.59 0.52 
Fresh whole milk the weight ratio of fat 3.2%12.0 19.61 2.35 3.20 0.63 —/4.70 —/0.92 
Sign up66.0 15.73 10.38 —   —   57.40 9.03 
Cocoa powder [Skurikhin]95.0 13.35 12.68 15.00 2.00 2.00 0.27 
Water—  8.60 —   —   —   —   —   
Starch syrup78.0 3.87 3.02 0.30 0.01042.75 1.65 
Vanilla powder99.850.48 0.48 —   —   99.80 0.48 
Sign up—  0.20 —   —   —   —   —   
Essence—  0.090—   —   —   —   —   
Total239.11 21.09 60.30 43.04 123.05 
Output in finished product77.9 222.62 19.6  56.14 40.1  114.56 
Mass fraction by dry matter222.62 25.2  56.14 51.5  114.56 
To the aqueous phase64.4  
List of recipes

calculations, forms, documents: