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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 410.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85130.75 130.56 —   —   99.75 130.42 
water—  70.79 —   —   —   —   —   
Fresh fruits20.0 64.98 13.00 —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 40.19 33.76 82.50 33.16 —/0.80 —/0.32 
Starch syrup78.0 38.46 30.00 0.30 0.12 42.75 16.44 
Sign up27.0 37.59 10.15 11.9884.51 0.73 0.27 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 19.56 14.48 8.57 1.68 44.56/11.39 8.72/2.23 
Flour, premium85.5 18.27 15.62 1.09 0.20 1.59 0.29 
Jam72.0 17.33 12.48 —   —   71.60 12.41 
Raw egg white12.0 11.41 1.37 —   —   0.9450.11 
Sign up98.0 8.66 8.49 64.53 5.59 7.35 0.64 
Potato starch80.0 4.51 3.61 —   —   0.90 0.040
Cognac or dessert wine—  1.66 —   —   —   —   —   
Agar (E406)85.0 1.56 1.32 —   —   —   —   
Citric acid (E330)98.0 0.81 0.79 —   —   —   —   
Sign up—  0.45 —   —   —   —   —   
Essence—  0.43 —   —   —   —   —   
Essence of rum—  0.067—   —   —   —   —   
Food paint—  0.065—   —   —   —   —   
Total275.62 11.03 45.26 41.69 171.00 
Output in finished product61.8 253.30 10.1  41.59 38.3  157.15 
Mass fraction by dry matter253.30 16.4  41.59 62.0  157.15 
To the aqueous phase50.0  
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