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

Calculation of the mass fraction of sugar and fat: Cake Basket with cakes [Solnechnogorsk] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 369.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85146.89 146.67 —   —   99.75 146.52 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 107.11 89.98 82.50 88.37 —/0.80 —/0.86 
Melange27.0 67.66 18.27 11.9888.11 0.73 0.49 
Flour, premium85.5 39.22 33.54 1.09 0.43 1.59 0.62 
Fresh whole milk the weight ratio of fat 3.2%12.0 36.13 4.34 3.20 1.16 —/4.70 —/1.70 
Sign up—  29.57 —   —   —   —   —   
Raw egg white12.0 24.98 3.00 —   —   0.9450.24 
Roasted kernels97.5 15.27 14.88 52.00 7.94 1.00 0.15 
Starch syrup78.0 3.19 2.49 0.30 0.01042.75 1.36 
Vanilla powder99.851.03 1.02 —   —   99.80 1.03 
Sign up96.5 0.49 0.47 —   —   —   —   
Citric acid (E330)98.0 0.25 0.24 —   —   —   —   
Cognac—  0.16 —   —   —   —   —   
Wine—  0.16 —   —   —   20.00 0.030
Essence—  0.074—   —   —   —   —   
Total314.91 28.71 106.02 41.19 152.10 
Output in finished product81.7 301.68 27.5  101.57 39.5  145.71 
Mass fraction by dry matter301.68 33.7  101.57 48.3  145.71 
To the aqueous phase68.3  
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