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

Calculation of the mass fraction of sugar and fat: Gift cake new [Shatura] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 883.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85291.47 291.04 —   —   99.75 290.74 
Melange27.0 185.42 50.06 11.98822.23 0.73 1.35 
Roasted kernels97.5 109.89 107.14 52.00 57.14 1.00 1.10 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 99.02 83.17 82.50 81.69 —/0.80 —/0.79 
Flour, premium85.5 90.11 77.05 1.09 0.98 1.59 1.43 
Sign up—  83.66 —   —   —   —   —   
Fruit cooking69.0 78.15 53.92 —   —   67.00 52.36 
Fresh whole milk the weight ratio of fat 3.2%12.0 40.89 4.91 3.20 1.31 —/4.70 —/1.92 
Potato starch80.0 22.25 17.80 —   —   0.90 0.20 
Powdered sugar99.859.16 9.14 —   —   99.80 9.14 
Sign up—  8.78 —   —   —   —   —   
Essence—  1.11 —   —   —   —   —   
Vanilla powder99.850.88 0.88 —   —   99.80 0.88 
Essence of rum—  0.35 —   —   —   —   —   
Cognac—  0.19 —   —   —   —   —   
Sign up—  0.19 —   —   —   20.00 0.040
Total695.11 18.48 163.35 40.62 359.00 
Output in finished product73.2 647.15 17.2  152.08 37.8  334.23 
Mass fraction by dry matter647.15 23.5  152.08 51.6  334.23 
To the aqueous phase58.5  
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