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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 356 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85129.22 129.02 —   —   99.75 128.90 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 57.09 47.96 82.50 47.10 —/0.80 —/0.46 
Water—  50.29 —   —   —   —   —   
Melange27.0 49.30 13.31 11.9885.91 0.73 0.36 
Starch syrup78.0 31.69 24.72 0.30 0.10 42.75 13.55 
Sign up99.4 25.86 25.70 35.40 9.15 42.60 11.02 
Flour, premium85.5 23.96 20.49 1.09 0.26 1.59 0.38 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 22.17 16.40 8.57 1.90 44.56/11.39 9.88/2.53 
Raw egg white12.0 11.39 1.37 —   —   0.9450.11 
Cocoa powder [Skurikhin]95.0 4.66 4.43 15.00 0.70 2.00 0.090
Sign up80.0 2.19 1.75 —   —   0.90 0.020
Cognac or dessert wine—  2.13 —   —   —   —   —   
Agar (E406)85.0 0.88 0.75 —   —   —   —   
Citric acid (E330)98.0 0.67 0.66 —   —   —   —   
Citrus essence—  0.45 —   —   —   —   —   
Sign up99.850.15 0.15 —   —   99.80 0.15 
Essence of rum—  0.085—   —   —   —   —   
Cognac—  0.032—   —   —   —   —   
Wine—  0.032—   —   —   20.00 0.010
Essence—  0.016—   —   —   —   —   
Total286.71 18.29 65.12 46.74 166.41 
Output in finished product74.9 266.64 17.0  60.56 43.5  154.76 
Mass fraction by dry matter266.64 22.7  60.56 58.0  154.76 
To the aqueous phase63.4  
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