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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 733.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85277.26 276.85 —   —   99.75 276.57 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 147.78 124.13 82.50 121.92 —/0.80 —/1.18 
Water—  82.76 —   —   —   —   —   
Starch syrup78.0 78.99 61.61 0.30 0.24 42.75 33.77 
Melange27.0 66.12 17.85 11.9887.93 0.73 0.48 
Sign up74.0 48.67 36.02 8.57 4.17 44.56/11.39 21.69/5.54 
Chocolate99.4 34.29 34.08 35.40 12.14 42.60 14.61 
Raw egg white12.0 32.72 3.93 —   —   0.9450.31 
Flour, premium85.5 32.13 27.48 1.09 0.35 1.59 0.51 
Fresh whole milk the weight ratio of fat 3.2%12.0 19.89 2.39 3.20 0.64 —/4.70 —/0.93 
Sign up80.0 7.93 6.35 —   —   0.90 0.070
Cognac or dessert wine—  2.74 —   —   —   —   —   
Agar (E406)85.0 2.20 1.87 —   —   —   —   
Citric acid (E330)98.0 1.72 1.69 —   —   —   —   
Citrus essence—  1.13 —   —   —   —   —   
Sign up95.0 0.73 0.70 15.00 0.11 2.00 0.010
Vanilla powder99.850.47 0.47 —   —   99.80 0.47 
Essence—  0.40 —   —   —   —   —   
Essence of rum—  0.11 —   —   —   —   —   
Cognac—  0.11 —   —   —   —   —   
Sign up—  0.077—   —   —   20.00 0.020
Total595.40 20.11 147.50 48.19 353.48 
Output in finished product75.5 553.73 18.7  137.18 44.8  328.74 
Mass fraction by dry matter553.73 24.8  137.18 59.4  328.74 
To the aqueous phase64.7  
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