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 → miscellanea → Thumbelina cake → Recipe No. 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Thumbelina cake Recipe No. 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 734.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85295.70 295.26 —   —   99.75 294.96 
Melange27.0 144.61 39.04 11.98817.34 0.73 1.06 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 135.40 113.73 82.50 111.71 —/0.80 —/1.08 
Water—  94.45 —   —   —   —   —   
Flour, premium85.5 70.28 60.09 1.09 0.77 1.59 1.12 
Sign up72.0 64.67 46.56 —   —   71.60 46.30 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 21.05 15.58 8.57 1.80 44.56/11.39 9.38/2.40 
Raw egg white12.0 19.35 2.32 —   —   0.9450.18 
Potato starch80.0 17.35 13.88 —   —   0.90 0.16 
Chocolate99.4 7.67 7.62 35.40 2.72 42.60 3.27 
Sign up—  4.63 —   —   —   —   —   
Vanilla powder99.851.59 1.58 —   —   99.80 1.59 
Essence—  0.87 —   —   —   —   —   
Cognac—  0.25 —   —   —   —   —   
Wine—  0.25 —   —   —   20.00 0.050
Sign up—  0.19 —   —   —   —   —   
Total595.67 18.28 134.34 49.04 360.33 
Output in finished product74.5 547.42 16.8  123.46 45.1  331.14 
Mass fraction by dry matter547.42 22.6  123.46 60.5  331.14 
To the aqueous phase63.9  
List of recipes

calculations, forms, documents: