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 → Spider web cake [Serpukhov] curly → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Spider web cake [Serpukhov] curly Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 901.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85429.22 428.58 —   —   99.75 428.15 
Jam72.0 197.07 141.89 —   —   71.60 141.10 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 138.66 116.47 82.50 114.39 —/0.80 —/1.11 
Raw egg white12.0 119.28 14.31 —   —   0.9451.13 
Roasted kernels97.5 113.24 110.41 52.00 58.88 1.00 1.13 
Sign up—  41.18 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 21.71 16.06 8.57 1.86 44.56/11.39 9.67/2.47 
Vanilla powder99.853.61 3.61 —   —   99.80 3.60 
Cocoa powder [Skurikhin]95.0 1.82 1.73 15.00 0.27 2.00 0.040
Cognac—  0.30 —   —   —   —   —   
Sign up—  0.23 —   —   —   20.00 0.050
Total833.06 19.46 175.40 65.16 587.20 
Output in finished product85.6 771.42 18.0  162.42 60.3  543.75 
Mass fraction by dry matter771.42 21.1  162.42 70.5  543.75 
To the aqueous phase80.7  
List of recipes

calculations, forms, documents: