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 → Love Lake cake (figured) [Voskresensk] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Love Lake cake (figured) [Voskresensk] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 549.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85194.25 193.96 —   —   99.75 193.76 
water—  113.85 —   —   —   —   —   
Starch syrup78.0 85.30 66.54 0.30 0.26 42.75 36.47 
Fat "Butao-26"99.2 80.40 79.76 —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 46.55 34.45 8.57 3.99 44.56/11.39 20.74/5.30 
Sign up99.1 33.37 33.06 34.47 11.50 48.15 16.07 
Powdered sugar99.8515.75 15.72 —   —   99.80 15.72 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 15.33 12.88 82.50 12.65 —/0.80 —/0.12 
Fresh whole milk the weight ratio of fat 3.2%12.0 6.33 0.76 3.20 0.20 —/4.70 —/0.30 
Dry egg white [without enzyme TU Skurikhin]91.0 3.58 3.26 1.80 0.0601.20 0.040
Sign up85.0 2.75 2.34 —   —   —   —   
Citric acid (E330)98.0 1.71 1.67 —   —   —   —   
Flavoring—  1.08 —   —   —   —   —   
Gelatin86.0 0.17 0.15 0.38 —   —   —   
Essence—  0.16 —   —   —   —   —   
Sign up99.850.14 0.14 —   —   99.80 0.14 
Food paint—  0.050—   —   —   —   —   
Cognac—  0.029—   —   —   —   —   
Wine—  0.029—   —   —   20.00 0.010
Total444.68 5.22 28.66 52.20 286.67 
Output in finished product75.7 415.78 4.9  26.80 48.8  268.04 
Mass fraction by dry matter415.78 6.4  26.80 64.5  268.04 
To the aqueous phase66.8  
List of recipes

calculations, forms, documents: