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

Calculation of the mass fraction of sugar and fat: Chocolate gourmet cake [Ivanteevka] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 290.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85106.63 106.47 —   —   99.75 106.36 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 57.01 47.89 82.50 47.03 —/0.80 —/0.46 
Melange27.0 55.98 15.12 11.9886.71 0.73 0.41 
Flour, premium85.5 27.21 23.26 1.09 0.30 1.59 0.43 
Starch syrup78.0 25.82 20.14 0.30 0.08042.75 11.04 
Sign up—  16.51 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 15.91 11.78 8.57 1.36 44.56/11.39 7.09/1.81 
Raw egg white12.0 11.48 1.38 —   —   0.9450.11 
Fresh whole milk the weight ratio of fat 3.2%12.0 7.42 0.89 3.20 0.24 —/4.70 —/0.35 
Chocolate99.4 6.02 5.98 35.40 2.13 42.60 2.56 
Sign up80.0 3.53 2.83 —   —   66.00 2.33 
Cocoa powder [Skurikhin]95.0 3.07 2.92 15.00 0.46 2.00 0.060
Potato starch80.0 2.24 1.79 —   —   0.90 0.020
Agar (E406)85.0 0.72 0.61 —   —   —   —   
Citric acid (E330)98.0 0.55 0.54 —   —   —   —   
Sign up—  0.37 —   —   —   —   —   
Vanilla powder99.850.20 0.20 —   —   99.80 0.20 
Cognac—  0.034—   —   —   —   —   
Wine—  0.034—   —   —   20.00 0.010
Total241.80 20.09 58.31 45.60 132.32 
Output in finished product77.0 223.42 18.6  53.88 42.1  122.26 
Mass fraction by dry matter223.42 24.1  53.88 54.7  122.26 
To the aqueous phase64.7  
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