KondiDoc: технологические расчеты в кондитерском производстве
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Hearts Cake → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Hearts Cake basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 819.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 352.37 301.27 1.09 3.84 1.59 5.60 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 195.75 164.43 82.50 161.49 —/0.80 —/1.57 
Roasted kernels97.5 168.80 164.58 52.00 87.78 1.00 1.69 
Granulated sugar99.85130.50 130.31 —   —   99.75 130.17 
Melange27.0 45.68 12.33 11.9885.48 0.73 0.33 
Sign up27.0 42.20 11.39 11.99 5.06 0.73 0.31 
Essence—  1.31 —   —   —   —   —   
Salt96.5 1.30 1.26 —   —   —   —   
Ammonium carbonic (E503(i))—  0.33 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.33 0.16 —   —   —   —   
Total785.74 32.16 263.65 16.97 139.12 
Output in finished product91.7 751.92 30.8  252.30 16.2  133.13 
Mass fraction by dry matter751.92 33.6  252.30 17.7  133.13 
To the aqueous phase66.2  
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