KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Sponge cakes with piece baked semi-finished product → No. 281 Glazed biscuit cake with cream → recipe number 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 281 Glazed biscuit cake with cream recipe number 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 998.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85390.36 389.78 —   —   99.75 389.38 
Raw egg white12.0 184.94 22.19 —   —   0.9451.75 
Water—  159.14 —   —   —   —   —   
Flour, premium85.5 140.42 120.06 1.09 1.53 1.59 2.23 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 138.32 116.19 82.50 114.11 —/0.80 —/1.11 
Sign up46.0 123.30 56.72 28.70435.39 —   —   
Powdered sugar99.8573.77 73.66 —   —   99.80 73.62 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 55.33 40.94 8.57 4.74 44.56/11.39 24.66/6.30 
Starch syrup78.0 26.34 20.55 0.30 0.08042.75 11.26 
Cognac or dessert wine—  9.00 —   —   —   —   —   
Sign up95.0 5.87 5.58 15.00 0.88 2.00 0.12 
Essence—  1.43 —   —   —   —   —   
Vanilla powder99.851.36 1.36 —   —   99.80 1.36 
Citric acid (E330)98.0 0.55 0.54 —   —   —   —   
Essence of rum—  0.34 —   —   —   —   —   
Total847.56 15.70 156.73 51.01 509.20 
Output in finished product79.6 794.17 14.7  146.86 47.8  477.12 
Mass fraction by dry matter794.17 18.5  146.86 60.1  477.12 
To the aqueous phase70.0  
List of recipes

Recipe on No. 281 Glazed biscuit cake with cream contained in handbooks:

calculations, forms, documents: