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 → Cake Zhuravlik [Noginsk] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cake Zhuravlik [Noginsk] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 978.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85290.77 290.33 —   —   99.75 290.04 
Fruit from compote22.0 154.66 34.02 —   —   —   —   
Water—  111.22 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 104.98 88.19 82.50 86.61 —/0.80 —/0.84 
Melange27.0 97.03 26.20 11.98811.63 0.73 0.71 
Sign up78.0 82.93 64.68 0.30 0.25 42.75 35.45 
Compote syrup22.0 78.93 17.36 —   —   —   —   
Fruit cooking69.0 51.55 35.57 —   —   67.00 34.54 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 51.10 37.82 8.57 4.38 44.56/11.39 22.77/5.82 
Flour, premium85.5 47.16 40.32 1.09 0.51 1.59 0.75 
Sign up12.0 36.71 4.40 —   —   0.9450.35 
Potato starch80.0 11.64 9.31 —   —   0.90 0.10 
Cognac or dessert wine—  4.94 —   —   —   —   —   
Agar (E406)85.0 3.20 2.72 —   —   —   —   
Citric acid (E330)98.0 1.96 1.92 —   —   —   —   
Sign up—  1.18 —   —   —   —   —   
Essence—  0.78 —   —   —   —   —   
Essence of rum—  0.20 —   —   —   —   —   
Total652.85 10.56 103.38 39.74 389.04 
Output in finished product61.3 599.97 9.7  95.01 36.5  357.53 
Mass fraction by dry matter599.97 15.8  95.01 59.6  357.53 
To the aqueous phase48.6  
List of recipes

calculations, forms, documents: