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 Bird's milk-Lux [Voskresensk] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cake Bird's milk-Lux [Voskresensk] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 529 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85161.84 161.59 —   —   99.75 161.44 
Chocolate glaze [Skurikhin]99.1 97.38 96.50 34.47 33.57 48.15 46.89 
water—  75.24 —   —   —   —   —   
Fat "Butao-26"99.2 72.38 71.80 —   —   —   —   
Starch syrup78.0 67.70 52.80 0.30 0.20 42.75 28.94 
Sign up27.0 44.70 12.07 11.9885.36 0.73 0.33 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 39.33 29.10 8.57 3.37 44.56/11.39 17.53/4.48 
Flour, premium85.5 26.57 22.72 1.09 0.29 1.59 0.42 
Integrated Nutritional Supplement emulsifier churning paste [3]52.0 4.38 2.28 25.00 1.10 27.00 1.18 
Dry egg white [without enzyme TU Skurikhin]91.0 3.02 2.75 1.80 0.0501.20 0.040
Sign up85.0 1.89 1.60 —   —   —   —   
Citric acid (E330)98.0 1.36 1.33 —   —   —   —   
Flavoring—  0.91 —   —   —   —   —   
Vanillin—  0.049—   —   —   —   —   
Total454.55 8.31 43.94 49.09 259.68 
Output in finished product80.0 423.19 7.7  40.91 45.7  241.76 
Mass fraction by dry matter423.19 9.7  40.91 57.1  241.76 
To the aqueous phase69.5  
List of recipes

calculations, forms, documents: