KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Combination cakes → Biscuit and sand cakes → №198 Cake "Mytischensky" → No. 198 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №198 Cake "Mytischensky" No. 198

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 875.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85376.95 376.39 —   —   99.75 376.01 
Flour, premium85.5 134.60 115.09 1.09 1.47 1.59 2.14 
Melange27.0 131.45 35.49 11.98815.76 0.73 0.96 
Jam72.0 103.40 74.45 0.20 0.21 70.10 72.48 
Raw egg white12.0 99.51 11.94 —   —   0.9450.94 
Sign up—  73.41 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 41.93 35.22 82.50 34.59 —/0.80 —/0.34 
Potato starch80.0 14.60 11.68 —   —   0.90 0.13 
Cognac—  7.63 —   —   —   —   —   
Cognac or dessert wine—  6.50 —   —   —   —   —   
Sign up78.0 1.87 1.46 0.30 0.01042.75 0.80 
Agar (E406)85.0 1.59 1.35 —   —   —   —   
Essence—  1.07 —   —   —   —   —   
Salt96.5 0.28 0.27 —   —   —   —   
Essence of rum—  0.26 —   —   —   —   —   
Sign up—  0.071—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0710.035—   —   —   —   
Vanillin—  0.067—   —   —   —   —   
Citric acid (E330)98.0 0.0520.051—   —   —   —   
Food paint—  0.018—   —   —   —   —   
Total663.41 5.95 52.04 51.83 453.68 
Output in finished product71.2 623.61 5.6  48.92 48.7  426.46 
Mass fraction by dry matter623.61 7.8  48.92 68.4  426.46 
To the aqueous phase62.9  
List of recipes

Recipe on №198 Cake "Mytischensky" contained in handbooks:

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