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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 538.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85210.48 210.16 —   —   99.75 209.95 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 92.66 77.84 82.50 76.44 —/0.80 —/0.74 
Water—  71.56 —   —   —   —   —   
Starch syrup78.0 57.10 44.54 0.30 0.17 42.75 24.41 
Melange27.0 48.66 13.14 11.9885.83 0.73 0.36 
Sign up74.0 32.63 24.14 8.57 2.80 44.56/11.39 14.54/3.72 
Cocoa powder [Skurikhin]95.0 31.18 29.62 15.00 4.68 2.00 0.62 
Flour, premium85.5 23.65 20.22 1.09 0.26 1.59 0.38 
Raw egg white12.0 19.02 2.28 —   —   0.9450.18 
Chocolate99.4 16.82 16.72 35.40 5.95 42.60 7.17 
Sign up12.0 10.43 1.25 3.20 0.33 —/4.70 —/0.49 
Potato starch80.0 5.84 4.67 —   —   0.90 0.050
Cognac or dessert wine—  2.42 —   —   —   —   —   
Agar (E406)85.0 1.48 1.25 —   —   —   —   
Citric acid (E330)98.0 1.13 1.10 —   —   —   —   
Sign up—  0.76 —   —   —   —   —   
Vanilla powder99.850.44 0.44 —   —   99.80 0.44 
Essence—  0.39 —   —   —   —   —   
Cognac—  0.11 —   —   —   —   —   
Essence of rum—  0.10 —   —   —   —   —   
Total447.38 17.90 96.46 48.49 261.32 
Output in finished product77.2 416.06 16.6  89.71 45.1  243.03 
Mass fraction by dry matter416.06 21.6  89.71 58.4  243.03 
To the aqueous phase66.4  
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