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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 753.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85287.84 287.41 —   —   99.75 287.12 
Melange27.0 142.93 38.59 11.98817.13 0.73 1.04 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 126.06 105.89 82.50 104.00 —/0.80 —/1.01 
Water—  76.96 —   —   —   —   —   
Starch syrup78.0 71.39 55.68 0.30 0.21 42.75 30.52 
Sign up85.5 69.46 59.39 1.09 0.76 1.59 1.10 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 43.99 32.55 8.57 3.77 44.56/11.39 19.60/5.01 
Raw egg white12.0 25.66 3.08 —   —   0.9450.24 
Potato starch80.0 17.15 13.72 —   —   0.90 0.15 
Fresh whole milk the weight ratio of fat 3.2%12.0 14.73 1.77 3.20 0.47 —/4.70 —/0.69 
Sign up—  2.66 —   —   —   —   —   
Agar (E406)85.0 1.99 1.69 —   —   —   —   
Citric acid (E330)98.0 1.52 1.49 —   —   —   —   
Citrus essence—  1.02 —   —   —   —   —   
Essence—  0.86 —   —   —   —   —   
Sign up99.850.32 0.32 —   —   99.80 0.32 
Essence of rum—  0.11 —   —   —   —   —   
Cognac—  0.067—   —   —   —   —   
Wine—  0.067—   —   —   20.00 0.010
Total601.58 16.76 126.34 45.70 344.46 
Output in finished product74.3 560.07 15.6  117.62 42.5  320.69 
Mass fraction by dry matter560.07 21.0  117.62 57.3  320.69 
To the aqueous phase62.4