KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Mosoblkhleb cakes → Cake For you [Mozhaisk] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cake For you [Mozhaisk] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 191.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8571.21 71.10 —   —   99.75 71.03 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 35.88 30.14 82.50 29.60 —/0.80 —/0.29 
Starch syrup78.0 25.56 19.93 0.30 0.08042.75 10.93 
Chicken eggs [chicken egg] [2]27.0 23.32 6.30 11.99 2.80 0.73 0.17 
water—  22.70 —   —   —   —   —   
Sign up74.0 14.99 11.09 8.57 1.28 44.56/11.39 6.68/1.71 
Raw egg white12.0 8.74 1.05 —   —   0.9450.080
Flour, premium85.5 8.07 6.90 1.09 0.0901.59 0.13 
Chocolate99.4 3.00 2.98 35.40 1.06 42.60 1.28 
Margarine84.0 2.66 2.24 82.20 2.19 1.00 0.030
Sign up12.0 2.23 0.27 3.20 0.070—/4.70 —/0.10 
Cocoa powder [Skurikhin]95.0 2.21 2.10 15.00 0.33 2.00 0.040
Agar (E406)85.0 0.80 0.68 —   —   —   —   
Citric acid (E330)98.0 0.54 0.53 —   —   —   —   
Essence—  0.39 —   —   —   —   —   
Sign up99.850.0450.045—   —   99.80 0.040
Cognac—  0.023—   —   —   —   —   
Food paint—  0.012—   —   —   —   —   
Total155.35 19.56 37.50 47.88 91.78 
Output in finished product75.0 143.70 18.1  34.69 44.3  84.90 
Mass fraction by dry matter143.70 24.1  34.69 59.1  84.90 
To the aqueous phase63.9  
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