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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 595 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85182.53 182.26 —   —   99.75 182.07 
Flour, premium85.5 94.82 81.07 1.09 1.03 1.59 1.51 
Chocolate99.4 79.32 78.85 35.40 28.08 42.60 33.79 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 78.99 66.35 82.50 65.17 —/0.80 —/0.63 
Margarine84.0 71.77 60.29 82.20 58.99 1.00 0.72 
Sign up27.0 50.61 13.67 11.9886.07 0.73 0.37 
Starch syrup78.0 46.89 36.58 0.30 0.14 42.75 20.05 
Water—  29.99 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 28.90 21.38 8.57 2.48 44.56/11.39 12.88/3.29 
Raw egg white12.0 16.86 2.02 —   —   0.9450.16 
Sign up12.0 8.10 0.97 3.20 0.26 —/4.70 —/0.38 
Agar (E406)85.0 1.31 1.11 —   —   —   —   
Citric acid (E330)98.0 1.00 0.98 —   —   —   —   
Citrus essence—  0.67 —   —   —   —   —   
Vanilla powder99.850.17 0.17 —   —   99.80 0.17 
Sign up—  0.037—   —   —   —   —   
Wine—  0.037—   —   —   20.00 0.010
Total545.70 27.26 162.22 42.78 254.53 
Output in finished product86.2 512.96 25.6  152.49 40.2  239.26 
Mass fraction by dry matter512.96 29.7  152.49 46.6  239.26 
To the aqueous phase74.4  
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