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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 167 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 48.81 41.74 1.09 0.53 1.59 0.78 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 41.53 34.88 82.50 34.26 —/0.80 —/0.33 
Margarine84.0 27.12 22.78 82.20 22.29 1.00 0.27 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 25.09 18.56 8.57 2.15 44.56/11.39 11.18/2.86 
Granulated sugar99.8515.34 15.31 —   —   99.75 15.30 
Sign up99.4 6.88 6.83 35.40 2.44 42.60 2.93 
Melange27.0 6.33 1.71 11.9880.76 0.73 0.050
Raw egg yolk46.0 4.32 1.99 28.7041.24 —   —   
Water—  4.32 —   —   —   —   —   
Natural honey78.0 3.51 2.74 —   —   77.27 2.71 
Sign up95.0 1.95 1.85 15.00 0.29 2.00 0.040
Essence—  0.18 —   —   —   —   —   
Salt96.5 0.18 0.17 —   —   —   —   
Ammonium carbonic (E503(i))—  0.046—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0460.023—   —   —   —   
Sign up—  0.022—   —   —   —   —   
Total148.59 38.30 63.96 21.16 35.33 
Output in finished product84.8 141.61 36.5  60.96 20.2  33.67 
Mass fraction by dry matter141.61 43.0  60.96 23.8  33.67 
To the aqueous phase57.0