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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 19 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.858.99 8.97 —   —   99.75 8.97 
Melange27.0 4.34 1.17 11.9880.52 0.73 0.030
Raw egg white12.0 2.43 0.29 —   —   0.9450.020
Flour, premium85.5 2.11 1.80 1.09 0.0201.59 0.030
water—  1.81 —   —   —   —   —   
Sign up99.1 1.77 1.76 34.47 0.61 48.15 0.85 
Potato starch80.0 0.52 0.42 —   —   0.90 —   
Vanilla powder99.850.18 0.18 —   —   99.80 0.18 
Cognac or dessert wine—  0.14 —   —   —   —   —   
Essence—  0.026—   —   —   —   —   
Sign up—  0.006—   —   —   —   —   
Total14.60 6.05 1.15 53.05 10.08 
Output in finished product71.5 13.59 5.6  1.07 49.4  9.38 
Mass fraction by dry matter13.59 7.9  1.07 69.0  9.38 
To the aqueous phase63.4  
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