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 → Hedgehog cake (curly) [Pavlovsky Posad] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Hedgehog cake (curly) [Pavlovsky Posad] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 743.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85260.32 259.93 —   —   99.75 259.67 
Melange27.0 187.06 50.51 11.98822.42 0.73 1.37 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 129.23 108.55 82.50 106.61 —/0.80 —/1.03 
Flour, premium85.5 90.75 77.59 1.09 0.99 1.59 1.44 
Fresh whole milk the weight ratio of fat 3.2%12.0 54.99 6.60 3.20 1.76 —/4.70 —/2.58 
Sign up95.0 52.97 50.32 15.00 7.95 2.00 1.06 
Roasted kernels97.5 38.03 37.08 52.00 19.78 1.00 0.38 
Water—  36.49 —   —   —   —   —   
Potato starch80.0 22.41 17.93 —   —   0.90 0.20 
Cognac or dessert wine—  3.10 —   —   —   —   —   
Sign up99.851.14 1.14 —   —   99.80 1.14 
Essence—  1.12 —   —   —   —   —   
Cognac—  0.42 —   —   —   —   —   
Essence of rum—  0.12 —   —   —   —   —   
Wine—  0.12 —   —   —   20.00 0.020
Total609.66 21.46 159.51 36.00 267.63 
Output in finished product76.5 568.81 20.0  148.82 33.6  249.70 
Mass fraction by dry matter568.81 26.2  148.82 43.9  249.70 
To the aqueous phase58.9  
List of recipes

calculations, forms, documents: