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 No. 4 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 281 Glazed biscuit cake with cream recipe No. 4

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 147.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8573.27 73.16 —   —   99.75 73.09 
Raw egg white12.0 27.37 3.28 —   —   0.9450.26 
Water—  23.55 —   —   —   —   —   
Flour, premium85.5 20.78 17.77 1.09 0.23 1.59 0.33 
Raw egg yolk46.0 18.25 8.39 28.7045.24 —   —   
Sign up84.0 15.50 13.02 82.50 12.79 —/0.80 —/0.12 
Chicken eggs [chicken egg] [2]27.0 9.30 2.51 11.99 1.12 0.73 0.070
Starch syrup78.0 3.90 3.04 0.30 0.01042.75 1.67 
Cognac or dessert wine—  1.34 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 0.87 0.83 15.00 0.13 2.00 0.020
Sign up—  0.21 —   —   —   —   —   
Vanilla powder99.850.15 0.15 —   —   99.80 0.15 
Citric acid (E330)98.0 0.0810.080—   —   —   —   
Essence of rum—  0.051—   —   —   —   —   
Total122.24 13.21 19.52 51.20 75.67 
Output in finished product77.5 114.54 12.4  18.29 48.0  70.90 
Mass fraction by dry matter114.54 16.0  18.29 61.9  70.90 
To the aqueous phase68.1  
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