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
Semi-finished product Yuzhny (in # 408) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Semi-finished product Yuzhny (in # 408) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 868.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 445.96 120.41 11.99 53.47 0.73 3.26 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 222.98 187.30 82.50 183.96 —/0.80 —/1.78 
Flour, premium85.5 222.98 190.65 1.09 2.43 1.59 3.55 
Powdered sugar99.85222.98 222.64 —   —   99.80 222.53 
Total721.00 27.61 239.86 26.53 230.50 
Output in finished product78.0 677.74 25.9  225.47 24.9  216.67 
Mass fraction by dry matter677.74 33.3  225.47 32.0  216.67 
To the aqueous phase53.2  
List of recipes

Semi-finished product Yuzhny (in # 408) (basic recipe) included in recipes:

№408 Pastry "Yuzhnoye" (sliced)recipe number 1
№405 Pastries "Baku set"recipe number 1

Recipe on Semi-finished product Yuzhny (in # 408) contained in handbooks:

calculations, forms, documents: