KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: Cake Waiting (fig) [Yegoryevsk] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 214.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8587.97 87.84 —   —   99.75 87.75 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 52.64 44.22 82.50 43.43 —/0.80 —/0.42 
Melange27.0 39.65 10.70 11.9884.75 0.73 0.29 
Flour, premium85.5 24.03 20.54 1.09 0.26 1.59 0.38 
Fresh whole milk the weight ratio of fat 3.2%12.0 22.02 2.64 3.20 0.70 —/4.70 —/1.03 
Sign up—  19.90 —   —   —   —   —   
Cognac or dessert wine—  1.69 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 1.26 1.20 15.00 0.19 2.00 0.030
Vanilla powder99.850.47 0.47 —   —   99.80 0.47 
Essence—  0.24 —   —   —   —   —   
Sign up—  0.13 —   —   —   —   —   
Wine—  0.078—   —   —   20.00 0.020
Essence of rum—  0.068—   —   —   —   —   
Total167.61 22.98 49.33 41.86 89.88 
Output in finished product72.7 156.05 21.4  45.93 39.0  83.68 
Mass fraction by dry matter156.05 29.4  45.93 53.6  83.68 
To the aqueous phase58.8