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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 276.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 85.86 23.18 11.99 10.29 0.73 0.63 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 74.06 62.21 82.50 61.10 —/0.80 —/0.59 
Granulated sugar99.8556.36 56.27 —   —   99.75 56.22 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 38.82 28.72 8.57 3.33 44.56/11.39 17.30/4.42 
Flour, premium85.5 29.71 25.40 1.09 0.32 1.59 0.47 
Sign up—  16.77 —   —   —   —   —   
Coconut sprinkle98.0 10.72 10.50 64.53 6.92 7.35 0.79 
Cocoa powder [Skurikhin]95.0 9.02 8.57 15.00 1.35 2.00 0.18 
Raw egg yolk46.0 6.69 3.08 28.7041.92 —   —   
Raw egg white12.0 4.22 0.51 —   —   0.9450.040
Sign up99.4 3.57 3.55 35.40 1.26 42.60 1.52 
Cognac or dessert wine—  0.86 —   —   —   —   —   
Citric acid (E330)98.0 0.0420.041—   —   —   —   
Vanilla powder99.850.0420.042—   —   99.80 0.040
Vanillin—  0.035—   —   —   —   —   
Sign up—  0.034—   —   —   —   —   
Total222.08 31.24 86.49 29.05 80.45 
Output in finished product74.7 206.75 29.1  80.52 27.0  74.90 
Mass fraction by dry matter206.75 38.9  80.52 36.2  74.90 
To the aqueous phase51.6  
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