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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 711.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85237.07 236.72 —   —   99.75 236.48 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 179.09 150.43 82.50 147.75 —/0.80 —/1.43 
Starch syrup78.0 71.51 55.78 0.30 0.21 42.75 30.57 
Flour, premium85.5 70.40 60.19 1.09 0.77 1.59 1.12 
Chicken eggs [chicken egg] [2]27.0 59.71 16.12 11.99 7.16 0.73 0.44 
Sign up97.5 58.50 57.04 52.00 30.42 1.00 0.59 
Water—  45.73 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 44.07 32.61 8.57 3.78 44.56/11.39 19.64/5.02 
Cocoa powder [Skurikhin]95.0 33.41 31.74 15.00 5.01 2.00 0.67 
Raw egg white12.0 25.69 3.08 —   —   0.9450.24 
Sign up12.0 13.97 1.68 3.20 0.45 —/4.70 —/0.66 
Agar (E406)85.0 1.99 1.69 —   —   —   —   
Citric acid (E330)98.0 1.52 1.49 —   —   —   —   
Ammonium carbonic (E503(i))—  1.12 —   —   —   —   —   
Citrus essence—  1.02 —   —   —   —   —   
Sign up96.5 0.74 0.71 —   —   —   —   
Vanilla powder99.850.29 0.29 —   —   99.80 0.29 
Cognac—  0.10 —   —   —   —   —   
Vanillin—  0.061—   —   —   —   —   
Wine—  0.032—   —   —   20.00 0.010
Total649.57 27.50 195.55 41.44 294.67 
Output in finished product84.0 597.61 25.3  179.91 38.1  271.10 
Mass fraction by dry matter597.61 30.1  179.91 45.4  271.10 
To the aqueous phase70.5  
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