KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Mosoblkhleb cakes → Cake From the bottom of my heart → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cake From the bottom of my heart Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 946.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85381.04 380.47 —   —   99.75 380.09 
water—  151.62 —   —   —   —   —   
Starch syrup78.0 105.07 81.96 0.30 0.32 42.75 44.92 
Fat "Butao-26"99.2 102.62 101.80 —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 87.56 73.55 82.50 72.24 —/0.80 —/0.70 
Sign up27.0 72.23 19.50 11.9888.66 0.73 0.53 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 55.25 40.88 8.57 4.73 44.56/11.39 24.62/6.29 
Flour, premium85.5 42.94 36.72 1.09 0.47 1.59 0.68 
Fresh whole milk the weight ratio of fat 3.2%12.0 36.15 4.34 3.20 1.16 —/4.70 —/1.70 
Raw egg white12.0 12.17 1.46 —   —   0.9450.12 
Sign up52.0 7.07 3.68 25.00 1.77 27.00 1.91 
Dry egg white [without enzyme TU Skurikhin]91.0 4.25 3.87 1.80 0.0801.20 0.050
Agar (E406)85.0 3.65 3.10 —   —   —   —   
Cocoa powder [Skurikhin]95.0 2.39 2.27 15.00 0.36 2.00 0.050
Citric acid (E330)98.0 2.10 2.06 —   —   —   —   
Sign up—  1.28 —   —   —   —   —   
Vanilla powder99.851.02 1.02 —   —   99.80 1.02 
Essence—  0.30 —   —   —   —   —   
Cognac—  0.22 —   —   —   —   —   
Wine—  0.12 —   —   —   20.00 0.020
Sign up—  0.10 —   —   —   —   —   
Vanillin—  0.080—   —   —   —   —   
Total756.67 9.48 89.79 48.55 459.66 
Output in finished product74.4 704.46 8.8  83.59 45.2  427.94 
Mass fraction by dry matter704.46 11.9  83.59 60.7  427.94 
To the aqueous phase63.8  
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