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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 757 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85242.82 242.46 —   —   99.75 242.21 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 121.34 101.93 82.50 100.11 —/0.80 —/0.97 
Jam, confiture, preserves72.0 87.73 63.17 —   —   71.60 62.81 
Water—  85.11 —   —   —   —   —   
Chocolate99.4 70.19 69.77 35.40 24.85 42.60 29.90 
Sign up27.0 69.20 18.68 11.9888.30 0.73 0.51 
Starch syrup78.0 55.67 43.42 0.30 0.17 42.75 23.80 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 34.30 25.38 8.57 2.94 44.56/11.39 15.28/3.91 
Flour, premium85.5 33.63 28.75 1.09 0.37 1.59 0.53 
Fresh whole milk the weight ratio of fat 3.2%12.0 21.48 2.58 3.20 0.69 —/4.70 —/1.01 
Sign up12.0 20.01 2.40 —   —   0.9450.19 
Potato starch80.0 8.30 6.64 —   —   0.90 0.070
Cognac or dessert wine—  4.21 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 2.12 2.01 15.00 0.32 2.00 0.040
Agar (E406)85.0 1.55 1.32 —   —   —   —   
Sign up98.0 1.18 1.16 —   —   —   —   
Citrus essence—  0.79 —   —   —   —   —   
Vanilla powder99.850.45 0.45 —   —   99.80 0.45 
Essence—  0.42 —   —   —   —   —   
Essence of rum—  0.17 —   —   —   —   —   
Sign up—  0.15 —   —   —   —   —   
Wine—  0.060—   —   —   20.00 0.010
Total610.12 18.20 137.75 50.15 379.63 
Output in finished product75.0 568.02 16.9  128.24 46.7  353.43 
Mass fraction by dry matter568.02 22.6  128.24 62.2  353.43 
To the aqueous phase65.2  
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