KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: Sponge cake with candied fruit of Vare cake basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 308.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 155.75 42.05 11.98818.67 0.73 1.14 
Granulated sugar99.85109.51 109.35 —   —   99.75 109.24 
Flour, premium85.5 85.53 73.12 1.09 0.93 1.59 1.36 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 14.95 12.56 82.50 12.33 —/0.80 —/0.12 
Potato starch80.0 9.38 7.51 —   —   0.90 0.080
Sign up83.0 2.08 1.73 —   —   71.00 1.48 
Total246.32 10.35 31.93 36.76 113.38 
Output in finished product75.0 231.30 9.7  29.98 34.5  106.47 
Mass fraction by dry matter231.30 13.0  29.98 46.0  106.47 
To the aqueous phase58.0