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 → Mimosa cake [Kashira] → Recipe No. 1 → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 942.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85346.45 345.93 —   —   99.75 345.58 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 243.21 204.30 82.50 200.65 —/0.80 —/1.95 
Starch syrup78.0 155.64 121.40 0.30 0.47 42.75 66.54 
Water—  99.53 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 95.91 70.98 8.57 8.22 44.56/11.39 42.74/10.92 
Sign up12.0 55.95 6.71 —   —   0.9450.53 
Chocolate glaze [Skurikhin]99.1 24.74 24.52 34.47 8.53 48.15 11.91 
Fresh whole milk the weight ratio of fat 3.2%12.0 16.79 2.02 3.20 0.54 —/4.70 —/0.79 
Agar (E406)85.0 4.34 3.69 —   —   —   —   
Citric acid (E330)98.0 3.31 3.24 —   —   —   —   
Sign up—  2.22 —   —   —   —   —   
Vanilla powder99.850.39 0.38 —   —   99.80 0.39 
Cognac—  0.15 —   —   —   —   —   
Total783.17 23.18 218.41 50.58 476.57 
Output in finished product76.8 723.65 21.4  201.81 46.7  440.35 
Mass fraction by dry matter723.65 27.9  201.81 60.9  440.35 
To the aqueous phase66.8  
List of recipes

calculations, forms, documents: