KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: No. 007 Sponge cake with cocoa powder Sponge cake with cocoa No. 2 (1952)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 910.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 557.25 150.46 11.98866.80 0.73 4.07 
Granulated sugar99.85334.35 333.85 —   —   99.75 333.51 
Flour, premium85.5 270.82 231.55 1.09 2.95 1.59 4.31 
Cocoa powder [Skurikhin]95.0 55.73 52.94 15.00 8.36 2.00 1.11 
Potato starch80.0 22.29 17.83 —   —   0.90 0.20 
Total786.63 8.58 78.11 37.71 343.20 
Output in finished product79.0 718.98 7.8  71.39 34.5  313.68 
Mass fraction by dry matter718.98 9.9  71.39 43.6  313.68 
To the aqueous phase62.1