KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Mosoblkhleb cakes → Forest Fairy Tale Cake [Balashikha] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Forest Fairy Tale Cake [Balashikha] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 575.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85228.03 227.69 —   —   99.75 227.46 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 123.68 103.89 82.50 102.04 —/0.80 —/0.99 
Melange27.0 96.07 25.94 11.98811.52 0.73 0.70 
Water—  50.31 —   —   —   —   —   
Flour, premium85.5 46.67 39.90 1.09 0.51 1.59 0.74 
Sign up12.0 33.57 4.03 3.20 1.07 —/4.70 —/1.58 
Starch syrup78.0 28.54 22.26 0.30 0.09042.75 12.20 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 18.65 13.80 8.57 1.60 44.56/11.39 8.31/2.12 
Chocolate glaze [Skurikhin]99.1 11.83 11.72 34.47 4.08 48.15 5.70 
Potato starch80.0 11.52 9.22 —   —   0.90 0.10 
Sign up12.0 10.26 1.23 —   —   0.9450.10 
Cognac or dessert wine—  2.55 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 1.14 1.08 15.00 0.17 2.00 0.020
Citric acid (E330)98.0 0.96 0.94 —   —   —   —   
Agar (E406)85.0 0.80 0.68 —   —   —   —   
Sign up99.850.78 0.77 —   —   99.80 0.78 
Essence—  0.58 —   —   —   —   —   
Citrus essence—  0.41 —   —   —   —   —   
Cognac—  0.19 —   —   —   —   —   
Wine—  0.15 —   —   —   20.00 0.030
Sign up—  0.10 —   —   —   —   —   
Total463.16 21.04 121.08 45.03 259.19 
Output in finished product74.9 431.20 19.6  112.72 41.9  241.30 
Mass fraction by dry matter431.20 26.1  112.72 56.0  241.30 
To the aqueous phase62.6  
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