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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 200 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8565.46 65.36 —   —   99.75 65.30 
Melange27.0 61.68 16.65 11.9887.39 0.73 0.45 
Fruit filling74.0 39.52 29.24 —   —   71.50 28.26 
Flour, premium85.5 29.98 25.63 1.09 0.33 1.59 0.48 
Water—  16.81 —   —   —   —   —   
Sign up70.0 12.48 8.73 —   —   —   —   
Potato starch80.0 7.40 5.92 —   —   0.90 0.070
Raw egg white12.0 6.76 0.81 —   —   0.9450.060
Cognac or dessert wine—  1.40 —   —   —   —   —   
Vanilla powder99.850.51 0.51 —   —   99.80 0.51 
Sign up—  0.37 —   —   —   —   —   
Essence of rum—  0.056—   —   —   —   —   
Total152.86 3.86 7.72 47.57 95.13 
Output in finished product70.7 141.40 3.6  7.14 44.0  88.00 
Mass fraction by dry matter141.40 5.0  7.14 62.2  88.00 
To the aqueous phase60.0  
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