KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Mosoblkhleb cakes → Cake With love to life [Ivanteevka] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cake With love to life [Ivanteevka] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 827.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85320.18 319.70 —   —   99.75 319.38 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 164.49 138.17 82.50 135.70 —/0.80 —/1.32 
Melange27.0 114.45 30.90 11.98813.72 0.73 0.84 
Water—  88.95 —   —   —   —   —   
Starch syrup78.0 86.01 67.09 0.30 0.26 42.75 36.77 
Sign up85.5 55.62 47.56 1.09 0.61 1.59 0.88 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 53.00 39.22 8.57 4.54 44.56/11.39 23.62/6.04 
Raw egg white12.0 30.92 3.71 —   —   0.9450.29 
Fresh whole milk the weight ratio of fat 3.2%12.0 23.22 2.79 3.20 0.74 —/4.70 —/1.09 
Potato starch80.0 13.73 10.99 —   —   0.90 0.12 
Sign up—  2.88 —   —   —   —   —   
Agar (E406)85.0 2.40 2.04 —   —   —   —   
Citric acid (E330)98.0 1.83 1.79 —   —   —   —   
Citrus essence—  1.23 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 1.20 1.14 15.00 0.18 2.00 0.020
Sign up—  0.69 —   —   —   —   —   
Vanilla powder99.850.49 0.49 —   —   99.80 0.49 
Cognac—  0.13 —   —   —   —   —   
Essence of rum—  0.12 —   —   —   —   —   
Wine—  0.084—   —   —   20.00 0.020
Total665.59 18.82 155.75 46.88 387.92 
Output in finished product74.5 616.33 17.4  144.22 43.4  359.21 
Mass fraction by dry matter616.33 23.4  144.22 58.3  359.21 
To the aqueous phase63.0  
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