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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 929.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85320.66 320.18 —   —   99.75 319.86 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 179.75 150.99 82.50 148.29 —/0.80 —/1.44 
Melange27.0 116.17 31.36 11.98813.93 0.73 0.85 
Starch syrup78.0 105.53 82.32 0.30 0.32 42.75 45.11 
Chocolate99.4 72.30 71.86 35.40 25.59 42.60 30.80 
Sign up74.0 65.04 48.13 8.57 5.57 44.56/11.39 28.98/7.41 
Flour, premium85.5 56.46 48.27 1.09 0.62 1.59 0.90 
Raw egg white12.0 37.94 4.55 —   —   0.9450.36 
Fresh whole milk the weight ratio of fat 3.2%12.0 19.05 2.29 3.20 0.61 —/4.70 —/0.90 
Potato starch80.0 13.94 11.15 —   —   0.90 0.13 
Sign up85.0 2.95 2.50 —   —   —   —   
Citric acid (E330)98.0 2.24 2.20 —   —   —   —   
Citrus essence—  1.51 —   —   —   —   —   
Essence—  0.70 —   —   —   —   —   
Vanilla powder99.850.41 0.41 —   —   99.80 0.41 
Sign up—  0.084—   —   —   —   —   
Wine—  0.084—   —   —   20.00 0.020
Total776.21 20.97 194.93 46.67 433.76 
Output in finished product77.8 722.70 19.5  181.49 43.5  403.86 
Mass fraction by dry matter722.70 25.1  181.49 55.9  403.86 
To the aqueous phase66.2  
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