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 → Baked semi-finished products → Sand semi-finished products → No. 016 Sand (main) → for home cooking No. 1 (Kengis 1951) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 016 Sand (main) for home cooking No. 1 (Kengis 1951)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 630 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 315.00 269.32 1.09 3.43 1.59 5.01 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 210.00 176.40 82.50 173.25 —/0.80 —/1.68 
Granulated sugar99.85105.00 104.84 —   —   99.75 104.74 
Chicken eggs [chicken egg] [2]27.0 45.15 12.19 11.99 5.41 0.73 0.33 
Raw egg yolk46.0 21.00 9.66 28.7046.03 —   —   
Sign up96.5 0.52 0.51 —   —   —   —   
Total572.92 29.86 188.12 17.65 111.17 
Output in finished product93.5 589.05 30.7  193.42 18.1  114.30 
Mass fraction by dry matter589.05 32.8  193.42 19.4  114.30 
To the aqueous phase73.6  
List of recipes

Recipe on No. 016 Sand (main) contained in handbooks:

calculations, forms, documents: