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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 915.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85349.77 349.24 —   —   99.75 348.90 
Melange27.0 218.25 58.93 11.98826.16 0.73 1.59 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 130.00 109.20 82.50 107.25 —/0.80 —/1.04 
Water—  117.10 —   —   —   —   —   
Flour, premium85.5 106.07 90.69 1.09 1.16 1.59 1.69 
Sign up98.4 56.59 55.68 —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 53.68 6.44 3.20 1.72 —/4.70 —/2.52 
Potato starch80.0 26.19 20.95 —   —   0.90 0.24 
Coconut sprinkle98.0 18.86 18.49 64.53 12.17 7.35 1.39 
Cognac or dessert wine—  9.95 —   —   —   —   —   
Sign up—  1.31 —   —   —   —   —   
Vanilla powder99.851.15 1.15 —   —   99.80 1.15 
Essence of rum—  0.40 —   —   —   —   —   
Cognac—  0.24 —   —   —   —   —   
Wine—  0.24 —   —   —   20.00 0.050
Total710.76 16.21 148.46 39.02 357.32 
Output in finished product72.3 661.72 15.1  138.22 36.3  332.67 
Mass fraction by dry matter661.72 20.9  138.22 50.3  332.67 
To the aqueous phase56.7  
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