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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 43.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8515.82 15.79 —   —   99.75 15.78 
Melange27.0 10.42 2.81 11.9881.25 0.73 0.080
Water—  7.06 —   —   —   —   —   
Flour, premium85.5 5.06 4.33 1.09 0.0601.59 0.080
Chocolate99.4 4.50 4.48 35.40 1.59 42.60 1.92 
Sign up84.0 4.25 3.57 82.50 3.51 —/0.80 —/0.030
Potato starch80.0 1.25 1.00 —   —   0.90 0.010
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 1.00 0.74 8.57 0.09044.56/11.39 0.45/0.11 
Starch syrup78.0 0.80 0.63 0.30 —   42.75 0.34 
Roasted kernels97.5 0.63 0.61 52.00 0.33 1.00 0.010
Sign up—  0.48 —   —   —   —   —   
Raw egg white12.0 0.44 0.053—   —   0.945—   
Essence—  0.063—   —   —   —   —   
Vanilla powder99.850.0290.029—   —   99.80 0.030
Agar (E406)85.0 0.0250.021—   —   —   —   
Sign up—  0.019—   —   —   —   —   
Citric acid (E330)98.0 0.0170.017—   —   —   —   
Citrus essence—  0.011—   —   —   —   —   
Cognac—  0.006—   —   —   —   —   
Wine—  0.006—   —   —   20.00 —   
Total34.08 15.67 6.83 43.10 18.79 
Output in finished product72.8 31.73 14.6  6.36 40.1  17.49 
Mass fraction by dry matter31.73 20.0  6.36 55.1  17.49 
To the aqueous phase59.6  
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