KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: Cake Baby [Stupino] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 361.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85131.94 131.75 —   —   99.75 131.61 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 81.96 68.85 82.50 67.62 —/0.80 —/0.66 
Flour, premium85.5 53.37 45.63 1.09 0.58 1.59 0.85 
Margarine84.0 39.40 33.09 82.20 32.39 1.00 0.39 
Melange27.0 30.51 8.24 11.9883.66 0.73 0.22 
Sign up12.0 22.27 2.67 3.20 0.71 —/4.70 —/1.05 
Starch syrup78.0 22.15 17.28 0.30 0.07042.75 9.47 
Water—  14.16 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 13.65 10.10 8.57 1.17 44.56/11.39 6.08/1.55 
Raw egg white12.0 7.96 0.96 —   —   0.9450.080
Sign up95.0 2.89 2.75 15.00 0.43 2.00 0.060
Agar (E406)85.0 0.62 0.52 —   —   —   —   
Vanilla powder99.850.48 0.48 —   —   99.80 0.48 
Citric acid (E330)98.0 0.47 0.46 —   —   —   —   
Potato starch80.0 0.33 0.26 —   —   0.90 —   
Sign up—  0.32 —   —   —   —   —   
Cognac—  0.17 —   —   —   —   —   
Wine—  0.053—   —   —   20.00 0.010
Essence—  0.016—   —   —   —   —   
Total323.03 29.53 106.63 41.92 151.37 
Output in finished product83.3 300.74 27.5  99.27 39.0  140.93 
Mass fraction by dry matter300.74 33.0  99.27 46.9  140.93 
To the aqueous phase70.0