KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: No. 005 Sponge cake round Recipe number 2 (!)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 233.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up12.0 119.59 14.35 —   —   0.9451.13 
Flour, premium85.5 90.81 77.64 1.09 0.99 1.59 1.44 
Granulated sugar99.8579.73 79.61 —   —   99.75 79.53 
Raw egg yolk46.0 79.73 36.67 28.70422.89 —   —   
Essence—  0.53 —   —   —   —   —   
Sign up98.0 0.35 0.34 —   —   —   —   
Total208.61 10.24 23.88 35.21 82.10 
Output in finished product84.0 195.89 9.6  22.42 33.1  77.09 
Mass fraction by dry matter195.89 11.4  22.42 39.4  77.09 
To the aqueous phase67.4