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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 69.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8525.07 25.04 —   —   99.75 25.01 
Melange27.0 16.61 4.48 11.9881.99 0.73 0.12 
Water—  10.95 —   —   —   —   —   
Flour, premium85.5 8.07 6.90 1.09 0.0901.59 0.13 
Chocolate99.4 7.18 7.13 35.40 2.54 42.60 3.06 
Sign up84.0 6.34 5.33 82.50 5.23 —/0.80 —/0.050
Potato starch80.0 1.99 1.59 —   —   0.90 0.020
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 1.55 1.15 8.57 0.13 44.56/11.39 0.69/0.18 
Starch syrup78.0 1.23 0.96 0.30 —   42.75 0.53 
Roasted kernels97.5 1.00 0.98 52.00 0.52 1.00 0.010
Sign up95.0 1.00 0.95 15.00 0.15 2.00 0.020
Raw egg white12.0 0.80 0.10 —   —   0.9450.010
Cognac or dessert wine—  0.74 —   —   —   —   —   
Essence—  0.10 —   —   —   —   —   
Vanilla powder99.850.0420.042—   —   99.80 0.040
Sign up85.0 0.0400.034—   —   —   —   
Essence of rum—  0.029—   —   —   —   —   
Citric acid (E330)98.0 0.0260.026—   —   —   —   
Cognac—  0.022—   —   —   —   —   
Citrus essence—  0.018—   —   —   —   —   
Sign up—  0.001—   —   —   —   —   
Total54.72 15.35 10.65 42.93 29.79 
Output in finished product73.3 50.89 14.3  9.90 39.9  27.70 
Mass fraction by dry matter50.89 19.5  9.90 54.4  27.70 
To the aqueous phase59.9  
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