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

Calculation of the mass fraction of sugar and fat: Cake Fruit dessert [Yegoryevsk] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 486.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85148.15 147.93 —   —   99.75 147.78 
Cream on vegetable oils "VIPPAK" [Puratos]59.7 73.64 43.96 25.00 18.41 11.00 8.10 
Water—  61.56 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 55.54 46.66 82.50 45.82 —/0.80 —/0.44 
Fruit filler "Ledifruit Samfil"66.0 51.14 33.75 —   —   —   —   
Sign up27.0 44.38 11.98 11.9885.32 0.73 0.32 
Starch syrup78.0 43.87 34.22 0.30 0.13 42.75 18.75 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 27.04 20.01 8.57 2.32 44.56/11.39 12.05/3.08 
Flour, premium85.5 21.57 18.44 1.09 0.24 1.59 0.34 
Raw egg white12.0 16.99 2.04 —   —   0.9450.16 
Sign up80.0 5.33 4.26 —   —   0.90 0.050
Cognac or dessert wine—  2.06 —   —   —   —   —   
Agar (E406)85.0 1.22 1.04 —   —   —   —   
Citric acid (E330)98.0 0.94 0.93 —   —   —   —   
Citrus essence—  0.63 —   —   —   —   —   
Sign up—  0.51 —   —   —   —   —   
Essence—  0.27 —   —   —   —   —   
Essence of rum—  0.082—   —   —   —   —   
Vanilla powder99.850.0120.012—   —   99.80 0.010
Total365.23 14.86 72.24 39.05 189.85 
Output in finished product69.4 337.47 13.7  66.75 36.1  175.42 
Mass fraction by dry matter337.47 19.8  66.75 52.0  175.42 
To the aqueous phase54.1  
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