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 semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → Cream Charlotte Praline Cake Special → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cream Charlotte Praline Cake Special basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 222.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 58.26 48.94 82.50 48.06 —/0.80 —/0.47 
Granulated sugar99.8557.42 57.33 —   —   99.75 57.28 
Fruit filling74.0 50.59 37.44 —   —   71.50 36.17 
Fresh whole milk the weight ratio of fat 3.2%12.0 38.28 4.59 3.20 1.22 —/4.70 —/1.80 
Praline99.0 29.55 29.25 37.70 11.14 42.60 12.59 
Sign up27.0 10.21 2.76 11.99 1.22 0.73 0.070
Vanilla powder99.850.50 0.50 —   —   99.80 0.50 
Cognac—  0.19 —   —   —   —   —   
Total180.80 27.75 61.64 48.67 108.09 
Output in finished product77.7 172.57 26.5  58.83 46.5  103.17 
Mass fraction by dry matter172.57 34.1  58.83 59.8  103.17 
To the aqueous phase67.6  
List of recipes

Cream Charlotte Praline Cake Special (basic recipe) included in recipes:

№105 Cake "Special"recipe number 1

Recipe on Cream Charlotte Praline Cake Special contained in handbooks:

calculations, forms, documents: