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
All groups → All products → Cakes → Mosoblkhleb cakes → Cake Orange [Serpukhov] → Recipe No. 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cake Orange [Serpukhov] Recipe No. 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 886.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85351.84 351.31 —   —   99.75 350.96 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 147.90 124.24 82.50 122.02 —/0.80 —/1.18 
Water—  147.07 —   —   —   —   —   
Melange27.0 107.57 29.04 11.98812.90 0.73 0.79 
Starch syrup78.0 89.81 70.05 0.30 0.27 42.75 38.39 
Sign up85.5 52.28 44.70 1.09 0.57 1.59 0.83 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 51.20 37.89 8.57 4.39 44.56/11.39 22.81/5.83 
Raw egg white12.0 29.87 3.58 —   —   0.9450.28 
Fresh whole milk the weight ratio of fat 3.2%12.0 17.64 2.12 3.20 0.56 —/4.70 —/0.83 
Potato starch80.0 12.91 10.33 —   —   0.90 0.12 
Sign up96.0 9.30 8.93 —   —   —   —   
Cognac or dessert wine—  5.35 —   —   —   —   —   
Agar (E406)85.0 2.99 2.54 —   —   —   —   
Citric acid (E330)98.0 1.90 1.86 —   —   —   —   
Citrus essence—  1.19 —   —   —   —   —   
Sign up—  0.85 —   —   —   —   —   
Vanilla powder99.850.38 0.38 —   —   99.80 0.38 
Essence of rum—  0.21 —   —   —   —   —   
Cognac—  0.080—   —   —   —   —   
Wine—  0.080—   —   —   20.00 0.020
Sign up—  0.065—   —   —   —   —   
Total686.96 15.87 140.71 47.32 419.68 
Output in finished product71.3 632.00 14.6  129.45 43.5  386.10 
Mass fraction by dry matter632.00 20.5  129.45 61.1  386.10 
To the aqueous phase60.2  
List of recipes

calculations, forms, documents: