KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №086 "Cranberry-blackcurrant" cake → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №086 "Cranberry-blackcurrant" cake recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 825 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85369.36 368.80 —   —   99.75 368.44 
Melange27.0 215.87 58.29 11.98825.88 0.73 1.58 
Flour, premium85.5 104.91 89.70 1.09 1.14 1.59 1.67 
water—  78.77 —   —   —   —   —   
Raw egg white12.0 72.79 8.74 —   —   0.9450.69 
Sign up72.0 32.07 23.09 —   —   —   —   
Cranberry jam72.0 32.07 23.09 —   —   —   —   
Potato starch80.0 25.90 20.72 —   —   0.90 0.23 
Cognac—  8.37 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 8.32 6.99 82.50 6.86 —/0.80 —/0.070
Sign up—  7.16 —   —   —   —   —   
Starch syrup78.0 3.51 2.74 0.30 0.01042.75 1.50 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 1.75 1.30 8.57 0.15 44.56/11.39 0.78/0.20 
Essence—  1.40 —   —   —   —   —   
Agar (E406)85.0 1.39 1.18 —   —   —   —   
Sign up95.0 1.05 1.00 15.00 0.16 2.00 0.020
Essence of rum—  0.29 —   —   —   —   —   
Citric acid (E330)98.0 0.0700.069—   —   —   —   
Vanilla powder99.850.0390.039—   —   99.80 0.040
Food paint—  0.034—   —   —   —   —   
Total605.74 4.15 34.20 45.47 375.13 
Output in finished product68.4 564.55 3.9  31.87 42.4  349.62 
Mass fraction by dry matter564.55 5.6  31.87 61.9  349.62 
To the aqueous phase57.3  
List of recipes

Recipe on №086 "Cranberry-blackcurrant" cake contained in handbooks:

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