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 → Harlequin cake [Noginsk] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Harlequin cake [Noginsk] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 303.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85116.55 116.38 —   —   99.75 116.26 
Melange27.0 68.27 18.43 11.9888.18 0.73 0.50 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 45.72 38.40 82.50 37.72 —/0.80 —/0.37 
Water—  34.26 —   —   —   —   —   
Flour, premium85.5 33.18 28.37 1.09 0.36 1.59 0.53 
Sign up69.0 26.63 18.37 —   —   67.00 17.84 
Fresh whole milk the weight ratio of fat 3.2%12.0 18.67 2.24 3.20 0.60 —/4.70 —/0.88 
Cocoa powder [Skurikhin]95.0 6.00 5.70 15.00 0.90 2.00 0.12 
Potato starch80.0 5.33 4.26 —   —   0.90 0.050
Cognac or dessert wine—  2.69 —   —   —   —   —   
Sign up78.0 1.15 0.90 0.30 —   42.75 0.49 
Vanilla powder99.850.47 0.46 —   —   99.80 0.47 
Essence—  0.22 —   —   —   —   —   
Essence of rum—  0.11 —   —   —   —   —   
Cognac—  0.085—   —   —   —   —   
Sign up—  0.085—   —   —   20.00 0.020
Total233.53 15.75 47.76 45.21 137.09 
Output in finished product71.7 217.42 14.7  44.47 42.1  127.63 
Mass fraction by dry matter217.42 20.5  44.47 58.7  127.63 
To the aqueous phase59.8  
List of recipes

calculations, forms, documents: