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

Calculation of the mass fraction of sugar and fat: Exotic cake [Sergiev posad] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 682.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85264.22 263.83 —   —   99.75 263.56 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 136.35 114.53 82.50 112.49 —/0.80 —/1.09 
Water—  84.38 —   —   —   —   —   
Starch syrup78.0 82.04 63.99 0.30 0.25 42.75 35.07 
Melange27.0 71.72 19.36 11.9888.60 0.73 0.52 
Sign up74.0 50.56 37.41 8.57 4.33 44.56/11.39 22.53/5.76 
Flour, premium85.5 34.85 29.80 1.09 0.38 1.59 0.55 
Raw egg white12.0 29.49 3.54 —   —   0.9450.28 
Fresh whole milk the weight ratio of fat 3.2%12.0 13.41 1.61 3.20 0.43 —/4.70 —/0.63 
Potato starch80.0 8.61 6.88 —   —   0.90 0.080
Sign up—  2.71 —   —   —   —   —   
Agar (E406)85.0 2.29 1.94 —   —   —   —   
Citric acid (E330)98.0 1.74 1.71 —   —   —   —   
Citrus essence—  1.17 —   —   —   —   —   
Essence—  0.43 —   —   —   —   —   
Sign up—  0.42 —   —   —   —   —   
Vanilla powder99.850.29 0.29 —   —   99.80 0.29 
Essence of rum—  0.11 —   —   —   —   —   
Flavoring—  0.11 —   —   —   —   —   
Cognac—  0.061—   —   —   —   —   
Sign up—  0.061—   —   —   20.00 0.010
Total544.91 18.54 126.48 48.04 327.75 
Output in finished product74.3 506.76 17.2  117.62 44.7  304.80 
Mass fraction by dry matter506.76 23.2  117.62 60.1  304.80 
To the aqueous phase63.4  
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