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

Calculation of the mass fraction of sugar and fat: Cake Azhur [Pavlovsky Posad] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 885.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85330.61 330.11 —   —   99.75 329.78 
Chicken eggs [chicken egg] [2]27.0 323.44 87.33 11.99 38.78 0.73 2.36 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 141.24 118.64 82.50 116.52 —/0.80 —/1.13 
Flour, premium85.5 111.93 95.70 1.09 1.22 1.59 1.78 
Water—  95.75 —   —   —   —   —   
Sign up95.0 55.21 52.45 15.00 8.28 2.00 1.10 
Fresh whole milk the weight ratio of fat 3.2%12.0 42.91 5.15 3.20 1.37 —/4.70 —/2.02 
Cognac or dessert wine—  7.82 —   —   —   —   —   
Starch syrup78.0 1.68 1.31 0.30 0.01042.75 0.72 
Vanilla powder99.850.55 0.55 —   —   99.80 0.55 
Sign up—  0.31 —   —   —   —   —   
Essence—  0.039—   —   —   —   —   
Cognac—  0.038—   —   —   —   —   
Wine—  0.012—   —   —   20.00 —   
Total691.23 18.77 166.18 38.21 338.34 
Output in finished product72.7 643.54 17.5  154.71 35.6  315.00 
Mass fraction by dry matter643.54 24.0  154.71 48.9  315.00 
To the aqueous phase56.5  
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