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 → Yeast dough products → Pie "Nevsky" → Baked cake → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Pie "Nevsky" Baked cake

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 202.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 111.97 95.73 1.09 1.22 1.59 1.78 
Water—  51.59 —   —   —   —   —   
Granulated sugar99.8528.52 28.48 —   —   99.75 28.45 
Margarine84.0 24.76 20.80 82.20 20.35 1.00 0.25 
Melange27.0 18.21 4.92 11.9882.18 0.73 0.13 
Sign up25.0 5.16 1.29 2.60 0.13 8.17 0.42 
Vanilla powder99.850.46 0.45 —   —   99.80 0.46 
Salt96.5 0.30 0.29 —   —   —   —   
Total151.97 11.78 23.88 15.54 31.49 
Output in finished product74.0 150.00 11.6  23.57 15.3  31.08 
Mass fraction by dry matter150.00 15.7  23.57 20.7  31.08 
To the aqueous phase37.1  
List of recipes

Pie "Nevsky" (Baked cake) included in recipes:

Pie "Nevsky"Basic recipe

Recipe on Pie "Nevsky" (Baked cake) contained in handbooks:

calculations, forms, documents: