KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №132 Cake "Polyus" → No. 132 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №132 Cake "Polyus" No. 132

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 923.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 388.97 326.73 82.50 320.90 —/0.80 —/3.11 
Flour, premium85.5 284.37 243.14 1.09 3.10 1.59 4.52 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 180.64 133.67 8.57 15.48 44.56/11.39 80.49/20.57 
Granulated sugar99.8578.12 78.00 —   —   99.75 77.92 
Melange27.0 41.47 11.20 11.9884.97 0.73 0.30 
Sign up46.0 36.13 16.62 28.70410.37 —   —   
water—  24.74 —   —   —   —   —   
Vanilla powder99.851.80 1.80 —   —   99.80 1.80 
Essence—  1.03 —   —   —   —   —   
Salt96.5 0.99 0.95 —   —   —   —   
Sign up80.0 0.83 0.67 —   —   0.90 0.010
Citric acid (E330)98.0 0.36 0.35 —   —   —   —   
Ammonium carbonic (E503(i))—  0.25 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.25 0.12 —   —   —   —   
Total813.26 38.44 354.82 19.55 180.43 
Output in finished product84.0 775.03 36.6  338.14 18.6  171.95 
Mass fraction by dry matter775.03 43.6  338.14 22.2  171.95 
To the aqueous phase53.7  
List of recipes

Recipe on №132 Cake "Polyus" contained in handbooks:

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