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

Calculation of the mass fraction of sugar and fat: Happy family cake Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 545 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85225.96 225.62 —   —   99.75 225.40 
Melange27.0 128.72 34.76 11.98815.43 0.73 0.94 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 101.99 85.68 82.50 84.14 —/0.80 —/0.82 
Flour, premium85.5 62.56 53.49 1.09 0.68 1.59 0.99 
Water—  53.11 —   —   —   —   —   
Sign up12.0 42.24 5.07 3.20 1.35 —/4.70 —/1.99 
Cocoa powder [Skurikhin]95.0 16.15 15.34 15.00 2.42 2.00 0.32 
Potato starch80.0 9.03 7.23 —   —   0.90 0.080
Cognac or dessert wine—  4.02 —   —   —   —   —   
Starch syrup78.0 2.59 2.02 0.30 0.01042.75 1.11 
Sign up99.851.04 1.04 —   —   99.80 1.04 
Essence—  0.35 —   —   —   —   —   
Cognac—  0.25 —   —   —   —   —   
Essence of rum—  0.16 —   —   —   —   —   
Wine—  0.14 —   —   —   20.00 0.030
Total430.23 19.09 104.03 42.52 231.74 
Output in finished product73.5 400.55 17.8  96.85 39.6  215.75 
Mass fraction by dry matter400.55 24.2  96.85 53.9  215.75 
To the aqueous phase59.9  
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