KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → №126 Cake "Chernivtsi" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №126 Cake "Chernivtsi" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 784.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 267.54 228.75 1.09 2.92 1.59 4.25 
Granulated sugar99.85254.91 254.52 —   —   99.75 254.27 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 207.86 174.60 82.50 171.48 —/0.80 —/1.66 
Fresh whole milk the weight ratio of fat 3.2%12.0 40.18 4.82 3.20 1.29 —/4.70 —/1.89 
Jam72.0 37.65 27.11 —   —   71.60 26.96 
Sign up27.0 34.68 9.36 11.9884.16 0.73 0.25 
Water—  31.85 —   —   —   —   —   
Starch syrup78.0 14.33 11.18 0.30 0.04042.75 6.13 
Chicken eggs [chicken egg] [2]27.0 10.71 2.89 11.99 1.28 0.73 0.080
Walnut kernel (raw)94.0 8.11 7.62 45.20 3.67 4.20 0.34 
Sign up95.0 1.60 1.52 15.00 0.24 2.00 0.030
Essence—  1.33 —   —   —   —   —   
Salt96.5 0.99 0.96 —   —   —   —   
Citric acid (E330)98.0 0.80 0.79 —   —   —   —   
Vanilla powder99.850.58 0.57 —   —   99.80 0.58 
Sign up—  0.25 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.25 0.12 —   —   —   —   
Cognac or dessert wine—  0.23 —   —   —   —   —   
Total724.82 23.58 185.08 37.61 295.20 
Output in finished product88.7 695.83 22.6  177.68 36.1  283.39 
Mass fraction by dry matter695.83 25.5  177.68 40.7  283.39 
To the aqueous phase76.1  
List of recipes

Recipe on №126 Cake "Chernivtsi" contained in handbooks:

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