KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: Cake Lilac fog [Noginsk] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 853.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85339.29 338.78 —   —   99.75 338.44 
Starch syrup78.0 139.60 108.88 0.30 0.42 42.75 59.68 
Water—  115.58 —   —   —   —   —   
Melange27.0 108.97 29.42 11.98813.06 0.73 0.80 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 102.24 85.88 82.50 84.35 —/0.80 —/0.82 
Sign up85.5 52.96 45.28 1.09 0.58 1.59 0.84 
Fresh whole milk the weight ratio of fat 3.2%12.0 42.38 5.09 3.20 1.36 —/4.70 —/1.99 
Raw egg white12.0 42.32 5.08 —   —   0.9450.40 
Cocoa powder [Skurikhin]95.0 30.26 28.75 15.00 4.54 2.00 0.61 
Potato starch80.0 13.08 10.46 —   —   0.90 0.12 
Sign up85.0 7.16 6.08 —   —   —   —   
Cognac or dessert wine—  3.82 —   —   —   —   —   
Essence—  1.31 —   —   —   —   —   
Vanilla powder99.850.91 0.90 —   —   99.80 0.91 
Cognac—  0.21 —   —   —   —   —   
Sign up—  0.18 —   —   —   20.00 0.040
Essence of rum—  0.15 —   —   —   —   —   
Total664.61 12.22 104.31 47.27 403.67 
Output in finished product71.6 611.44 11.2  95.97 43.5  371.38 
Mass fraction by dry matter611.44 15.7  95.97 60.7  371.38 
To the aqueous phase60.5