KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: Cake From the bottom of my heart [Podolsk] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 636.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85212.80 212.48 —   —   99.75 212.27 
Flour, premium85.5 109.24 93.40 1.09 1.19 1.59 1.74 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 95.00 79.80 82.50 78.38 —/0.80 —/0.76 
Margarine84.0 82.69 69.46 82.20 67.97 1.00 0.83 
Melange27.0 58.31 15.74 11.9886.99 0.73 0.43 
Sign up—  45.82 —   —   —   —   —   
Jam, confiture, preserves72.0 33.30 23.97 —   —   71.60 23.84 
Starch syrup78.0 29.96 23.37 0.30 0.09042.75 12.81 
Fresh whole milk the weight ratio of fat 3.2%12.0 27.08 3.25 3.20 0.87 —/4.70 —/1.27 
Coconut sprinkle98.0 19.51 19.12 64.53 12.59 7.35 1.43 
Sign up74.0 14.32 10.60 8.57 1.23 44.56/11.39 6.38/1.63 
Raw egg white12.0 8.36 1.00 —   —   0.9450.080
Agar (E406)85.0 1.32 1.12 —   —   —   —   
Citric acid (E330)98.0 0.63 0.62 —   —   —   —   
Vanilla powder99.850.58 0.58 —   —   99.80 0.58 
Sign up—  0.33 —   —   —   —   —   
Essence—  0.20 —   —   —   —   —   
Cognac—  0.12 —   —   —   —   —   
Wine—  0.12 —   —   —   20.00 0.020
Food paint—  0.065—   —   —   —   —   
Total554.53 26.60 169.31 41.29 262.79 
Output in finished product81.9 521.26 25.0  159.15 38.8  247.02 
Mass fraction by dry matter521.26 30.5  159.15 47.4  247.02 
To the aqueous phase68.2