KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: Sponge cake with chopped butter basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 487.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 256.08 69.14 11.98830.70 0.73 1.87 
Flour, premium85.5 153.75 131.45 1.09 1.68 1.59 2.44 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 113.84 95.62 82.50 93.92 —/0.80 —/0.91 
Granulated sugar99.85113.84 113.67 —   —   99.75 113.56 
Total409.89 25.92 126.30 24.31 118.46 
Output in finished product79.0 384.89 24.3  118.60 22.8  111.23 
Mass fraction by dry matter384.89 30.8  118.60 28.9  111.23 
To the aqueous phase52.1