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

Calculation of the mass fraction of sugar and fat: Cake Berry [Zvenigorod] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 130.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8548.32 48.25 —   —   99.75 48.20 
Melange27.0 38.43 10.38 11.9884.61 0.73 0.28 
Flour, premium85.5 18.66 15.96 1.09 0.20 1.59 0.30 
Jam, confiture, preserves72.0 16.96 12.21 —   —   71.60 12.14 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 11.93 10.03 82.50 9.84 —/0.80 —/0.10 
Sign up—  11.77 —   —   —   —   —   
Potato starch80.0 4.61 3.69 —   —   0.90 0.040
Fresh whole milk the weight ratio of fat 3.2%12.0 3.42 0.41 3.20 0.11 —/4.70 —/0.16 
Cognac or dessert wine—  0.91 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 0.57 0.42 8.57 0.05044.56/11.39 0.25/0.060
Sign up—  0.26 —   —   —   —   —   
Essence—  0.23 —   —   —   —   —   
Citric acid (E330)98.0 0.19 0.19 —   —   —   —   
Vanilla powder99.850.11 0.11 —   —   99.80 0.11 
Essence of rum—  0.036—   —   —   —   —   
Sign up—  0.022—   —   —   —   —   
Wine—  0.022—   —   —   20.00 —   
Total101.63 11.38 14.81 47.29 61.53 
Output in finished product72.7 94.62 10.6  13.79 44.0  57.29 
Mass fraction by dry matter94.62 14.6  13.79 60.5  57.29 
To the aqueous phase61.7  
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