KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Biscuit sliced cakes → No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced) → recipe No. 4 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced) recipe No. 4

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 776.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85314.74 314.27 —   —   99.75 313.95 
Melange27.0 190.88 51.54 11.98822.88 0.73 1.39 
Fruit filling74.0 150.78 111.58 —   —   71.50 107.81 
Water—  101.44 —   —   —   —   —   
Flour, premium85.5 92.77 79.32 1.09 1.01 1.59 1.48 
Sign up84.0 29.82 25.05 82.50 24.60 —/0.80 —/0.24 
Potato starch80.0 22.90 18.32 —   —   0.90 0.21 
Chicken eggs [chicken egg] [2]27.0 17.89 4.83 11.99 2.15 0.73 0.13 
Starch syrup78.0 16.83 13.12 0.30 0.05042.75 7.19 
Cognac or dessert wine—  5.59 —   —   —   —   —   
Sign up—  1.53 —   —   —   —   —   
Vanilla powder99.850.30 0.30 —   —   99.80 0.30 
Essence of rum—  0.22 —   —   —   —   —   
Total618.33 6.53 50.69 55.74 432.62 
Output in finished product73.9 573.19 6.1  46.99 51.7  401.04 
Mass fraction by dry matter573.19 8.2  46.99 70.0  401.04 
To the aqueous phase66.4  
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