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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 777.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85296.39 295.94 —   —   99.75 295.65 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 149.55 125.62 82.50 123.38 —/0.80 —/1.20 
Water—  103.87 —   —   —   —   —   
Melange27.0 81.60 22.03 11.9889.78 0.73 0.60 
Starch syrup78.0 70.23 54.78 0.30 0.21 42.75 30.02 
Sign up74.0 43.28 32.03 8.57 3.71 44.56/11.39 19.29/4.93 
Flour, premium85.5 39.66 33.91 1.09 0.43 1.59 0.63 
Powdered sugar99.8534.23 34.18 —   —   99.80 34.16 
Raw egg white12.0 26.67 3.20 —   —   0.9450.25 
Fresh whole milk the weight ratio of fat 3.2%12.0 25.04 3.00 3.20 0.80 —/4.70 —/1.18 
Sign up80.0 9.79 7.83 —   —   0.90 0.090
Cognac or dessert wine—  4.83 —   —   —   —   —   
Agar (E406)85.0 1.96 1.66 —   —   —   —   
Citric acid (E330)98.0 1.51 1.48 —   —   —   —   
Citrus essence—  1.00 —   —   —   —   —   
Sign up99.850.55 0.55 —   —   99.80 0.55 
Essence—  0.49 —   —   —   —   —   
Gelatin86.0 0.38 0.33 0.38 —   —   —   
Essence of rum—  0.19 —   —   —   —   —   
Cognac—  0.11 —   —   —   —   —   
Sign up—  0.11 —   —   —   20.00 0.020
Total616.55 17.78 138.31 49.62 386.01 
Output in finished product73.8 574.01 16.6  128.77 46.2  359.38 
Mass fraction by dry matter574.01 22.4  128.77 62.6  359.38 
To the aqueous phase63.8  
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