KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Mosoblkhleb cakes → Baby cake [Kolomna] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Baby cake [Kolomna] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 664.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85215.56 215.24 —   —   99.75 215.02 
Melange27.0 173.55 46.86 11.98820.81 0.73 1.27 
Fruit cooking69.0 115.79 79.90 —   —   67.00 77.58 
Wheat flour 1s85.5 104.13 89.03 1.29 1.34 1.79 1.86 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 89.05 74.80 82.50 73.47 —/0.80 —/0.71 
Sign up12.0 36.77 4.41 3.20 1.18 —/4.70 —/1.73 
Water—  30.82 —   —   —   —   —   
Coconut sprinkle98.0 23.74 23.27 64.53 15.32 7.35 1.74 
Raw egg white12.0 3.31 0.40 —   —   0.9450.030
Cognac or dessert wine—  2.60 —   —   —   —   —   
Sign up99.851.04 1.04 —   —   99.80 1.04 
Essence—  0.58 —   —   —   —   —   
Cognac—  0.17 —   —   —   —   —   
Wine—  0.17 —   —   —   20.00 0.030
Essence of rum—  0.10 —   —   —   —   —   
Total534.94 16.87 112.12 45.17 300.16 
Output in finished product75.6 502.63 15.9  105.35 42.4  282.03 
Mass fraction by dry matter502.63 21.0  105.35 56.1  282.03 
To the aqueous phase63.5  
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