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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 324.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85132.20 132.00 —   —   99.75 131.87 
Water—  48.46 —   —   —   —   —   
Melange27.0 40.01 10.80 11.9884.80 0.73 0.29 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 38.17 32.06 82.50 31.49 —/0.80 —/0.31 
Starch syrup78.0 30.15 23.52 0.30 0.09042.75 12.89 
Sign up12.0 21.80 2.62 —   —   0.9450.21 
Flour, premium85.5 19.45 16.63 1.09 0.21 1.59 0.31 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 18.58 13.75 8.57 1.59 44.56/11.39 8.28/2.12 
Chocolate99.4 8.43 8.38 35.40 2.98 42.60 3.59 
Cherry Foundation97.0 6.75 6.55 —   —   —   —   
Sign up80.0 4.80 3.84 —   —   0.90 0.040
Cognac or dessert wine—  2.43 —   —   —   —   —   
Agar (E406)85.0 0.84 0.71 —   —   —   —   
Vanilla powder99.850.82 0.82 —   —   99.80 0.82 
Citric acid (E330)98.0 0.64 0.63 —   —   —   —   
Sign up—  0.43 —   —   —   —   —   
Essence—  0.24 —   —   —   —   —   
Essence of rum—  0.10 —   —   —   —   —   
Total252.31 12.67 41.16 49.21 159.88 
Output in finished product72.3 234.90 11.8  38.32 45.8  148.85 
Mass fraction by dry matter234.90 16.3  38.32 63.4  148.85 
To the aqueous phase62.3  
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