KondiDoc: технологические расчеты в кондитерском производстве
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Orion custard cake → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Orion custard cake basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 397.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 170.90 46.14 11.98820.49 0.73 1.25 
Flour, premium85.5 96.04 82.12 1.09 1.05 1.59 1.53 
Granulated sugar99.8589.44 89.31 —   —   99.75 89.22 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 81.04 68.07 82.50 66.86 —/0.80 —/0.65 
Margarine84.0 40.16 33.73 82.20 33.01 1.00 0.40 
Sign up12.0 33.46 4.02 3.20 1.07 —/4.70 —/1.57 
Potato starch80.0 3.88 3.10 —   —   0.90 0.030
Salt96.5 1.01 0.97 —   —   —   —   
Vanilla powder99.850.72 0.72 —   —   99.80 0.72 
Essence—  0.19 —   —   —   —   —   
Sign up—  0.15 —   —   —   —   —   
Wine—  0.15 —   —   —   20.00 0.030
Total328.18 30.80 122.48 23.79 94.62 
Output in finished product78.9 313.75 29.4  117.09 22.7  90.46 
Mass fraction by dry matter313.75 37.3  117.09 28.8  90.46 
To the aqueous phase51.8  
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