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 → Cupcakes → Cupcakes with chemical leavening agents → Butter cupcakes → №430 Cupcake "Moscow" → cake → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №430 Cupcake "Moscow" cake

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 331.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 111.42 95.27 1.09 1.21 1.59 1.77 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 89.14 74.88 82.50 73.54 —/0.80 —/0.71 
Melange27.0 66.85 18.05 11.9888.01 0.73 0.49 
Granulated sugar99.8565.74 65.64 —   —   99.75 65.58 
Raisins80.0 55.71 44.57 —   —   66.00 36.77 
Sign up70.0 7.80 5.46 —   —   —   —   
Ammonium carbonic (E503(i))—  0.44 —   —   —   —   —   
Essence—  0.033—   —   —   —   —   
Salt96.5 0.0330.032—   —   —   —   
Total303.89 25.00 82.76 31.73 105.07 
Output in finished product86.0 284.75 23.4  77.55 29.7  98.45 
Mass fraction by dry matter284.75 27.2  77.55 34.6  98.45 
To the aqueous phase68.0  
List of recipes

№430 Cupcake "Moscow" (cake) included in recipes:

№430 Cupcake "Moscow"recipe number 1

Recipe on №430 Cupcake "Moscow" (cake) contained in handbooks:

calculations, forms, documents: