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

Calculation of the mass fraction of sugar and fat: Rainbow cake [Podolsk] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 634.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85214.91 214.59 —   —   99.75 214.37 
Chicken eggs [chicken egg] [2]27.0 201.47 54.40 11.99 24.16 0.73 1.47 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 127.64 107.22 82.50 105.30 —/0.80 —/1.02 
Flour, premium85.5 69.72 59.61 1.09 0.76 1.59 1.11 
Sprinkles confectionery sprinkles95.0 45.64 43.36 —   —   —   —   
Sign up12.0 37.11 4.45 3.20 1.19 —/4.70 —/1.74 
Water—  25.85 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 14.08 13.38 15.00 2.11 2.00 0.28 
Fruit filling74.0 13.04 9.65 —   —   71.50 9.32 
Starch syrup78.0 11.65 9.09 0.30 0.03042.75 4.98 
Sign up74.0 7.18 5.31 8.57 0.62 44.56/11.39 3.20/0.82 
Raw egg white12.0 6.54 0.78 —   —   0.9450.060
Cognac or dessert wine—  1.56 —   —   —   —   —   
Vanilla powder99.850.84 0.84 —   —   99.80 0.84 
Agar (E406)85.0 0.32 0.28 —   —   —   —   
Sign up98.0 0.25 0.24 —   —   —   —   
Cognac—  0.17 —   —   —   —   —   
Wine—  0.17 —   —   —   20.00 0.030
Citrus essence—  0.17 —   —   —   —   —   
Essence of rum—  0.063—   —   —   —   —   
Total523.21 21.15 134.17 37.52 237.99 
Output in finished product76.8 487.11 19.7  124.91 34.9  221.57 
Mass fraction by dry matter487.11 25.6  124.91 45.5  221.57 
To the aqueous phase60.1