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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 842.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85313.31 312.84 —   —   99.75 312.53 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 136.47 114.64 82.50 112.59 —/0.80 —/1.09 
Water—  124.66 —   —   —   —   —   
Melange27.0 101.36 27.37 11.98812.15 0.73 0.74 
Starch syrup78.0 77.59 60.52 0.30 0.23 42.75 33.17 
Sign up99.4 61.32 60.95 35.40 21.71 42.60 26.12 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 52.57 38.90 8.57 4.51 44.56/11.39 23.43/5.99 
Flour, premium85.5 49.26 42.12 1.09 0.54 1.59 0.78 
Raw egg white12.0 27.02 3.24 —   —   0.9450.26 
Potato starch80.0 12.16 9.73 —   —   0.90 0.11 
Sign up95.0 5.11 4.85 15.00 0.77 2.00 0.10 
Cognac or dessert wine—  5.04 —   —   —   —   —   
Agar (E406)85.0 2.10 1.78 —   —   —   —   
Citric acid (E330)98.0 1.60 1.57 —   —   —   —   
Citrus essence—  1.07 —   —   —   —   —   
Sign up—  0.66 —   —   —   —   —   
Vanilla powder99.850.49 0.49 —   —   99.80 0.49 
Essence of rum—  0.20 —   —   —   —   —   
Cognac—  0.075—   —   —   —   —   
Wine—  0.075—   —   —   20.00 0.020
Total679.01 18.09 152.50 47.73 402.35 
Output in finished product74.9 631.48 16.8  141.83 44.4  374.19 
Mass fraction by dry matter631.48 22.5  141.83 59.3  374.19 
To the aqueous phase63.9  
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