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

Calculation of the mass fraction of sugar and fat: Sunny cake [Yakhroma] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 609.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85233.71 233.36 —   —   99.75 233.13 
Flour, premium85.5 158.06 135.14 1.09 1.72 1.59 2.51 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 87.07 73.14 82.50 71.83 —/0.80 —/0.70 
Margarine PREMIUM80.4 67.20 54.03 78.49 52.75 0.96 0.65 
Water—  34.17 —   —   —   —   —   
Sign up12.0 34.16 4.10 3.20 1.09 —/4.70 —/1.61 
Melange27.0 23.07 6.23 11.9882.77 0.73 0.17 
Candied fruit83.0 15.64 12.98 —   —   71.00 11.10 
Liquor40.0 15.64 6.26 —   —   —   —   
Starch syrup78.0 15.37 11.99 0.30 0.05042.75 6.57 
Sign up99.8512.00 11.99 —   —   99.80 11.98 
Roasted kernels97.5 5.63 5.49 52.00 2.93 1.00 0.060
Essence—  0.96 —   —   —   —   —   
Vanilla powder99.850.65 0.65 —   —   99.80 0.65 
Salt96.5 0.58 0.56 —   —   —   —   
Sign up80.0 0.33 0.26 —   —   0.90 —   
Cognac—  0.15 —   —   —   —   —   
Wine—  0.15 —   —   —   20.00 0.030
Ammonium carbonic (E503(i))—  0.15 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.15 0.073—   —   —   —   
Total556.25 21.83 133.14 44.01 268.35 
Output in finished product86.9 530.11 20.8  126.88 41.9  255.74 
Mass fraction by dry matter530.11 23.9  126.88 48.2  255.74 
To the aqueous phase76.2  
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