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

Calculation of the mass fraction of sugar and fat: Butterfly cake [Voskresensk] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 518.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 170.41 126.11 —   —   —   —   
Granulated sugar99.85157.46 157.22 —   —   99.75 157.07 
Water—  83.90 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 56.39 47.37 82.50 46.52 —/0.80 —/0.45 
Melange27.0 35.31 9.53 11.9884.23 0.73 0.26 
Sign up85.5 32.95 28.17 1.09 0.36 1.59 0.52 
Starch syrup78.0 19.20 14.98 0.30 0.06042.75 8.21 
Fresh whole milk the weight ratio of fat 3.2%12.0 13.25 1.59 3.20 0.42 —/4.70 —/0.62 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 11.83 8.76 8.57 1.01 44.56/11.39 5.27/1.35 
Raw egg white12.0 6.90 0.83 —   —   0.9450.070
Sign up—  5.15 —   —   —   —   —   
Ammonium carbonic (E503(i))—  1.41 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 0.94 0.89 15.00 0.14 2.00 0.020
Agar (E406)85.0 0.54 0.46 —   —   —   —   
Citric acid (E330)98.0 0.41 0.40 —   —   —   —   
Sign up—  0.33 —   —   —   —   —   
Vanilla powder99.850.28 0.28 —   —   99.80 0.28 
Citrus essence—  0.27 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.24 0.12 —   —   —   —   
Essence of rum—  0.21 —   —   —   —   —   
Sign up—  0.060—   —   —   —   —   
Wine—  0.060—   —   —   20.00 0.010
Total396.71 10.16 52.74 33.39 173.28 
Output in finished product71.1 368.94 9.5  49.05 31.1  161.15 
Mass fraction by dry matter368.94 13.3  49.05 43.7  161.15 
To the aqueous phase51.8  
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