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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 932.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85364.86 364.31 —   —   99.75 363.95 
Melange27.0 222.29 60.02 11.98826.65 0.73 1.62 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 127.28 106.91 82.50 105.01 —/0.80 —/1.02 
Flour, premium85.5 108.03 92.37 1.09 1.18 1.59 1.72 
Water—  104.26 —   —   —   —   —   
Sign up99.4 64.36 63.97 35.40 22.78 42.60 27.42 
Fresh whole milk the weight ratio of fat 3.2%12.0 54.85 6.58 3.20 1.76 —/4.70 —/2.58 
Potato starch80.0 26.67 21.34 —   —   0.90 0.24 
Cocoa powder [Skurikhin]95.0 24.12 22.91 15.00 3.62 2.00 0.48 
Cognac or dessert wine—  7.97 —   —   —   —   —   
Sign up78.0 4.71 3.67 0.30 0.01042.75 2.01 
Essence—  1.44 —   —   —   —   —   
Vanilla powder99.851.37 1.37 —   —   99.80 1.37 
Cognac—  0.57 —   —   —   —   —   
Essence of rum—  0.32 —   —   —   —   —   
Total743.46 17.27 161.01 43.02 401.15 
Output in finished product74.2 692.16 16.1  149.90 40.1  373.47 
Mass fraction by dry matter692.16 21.7  149.90 54.0  373.47 
To the aqueous phase60.9  
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