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

Calculation of the mass fraction of sugar and fat: Cake With love [Yakhroma] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 182.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8570.66 70.55 —   —   99.75 70.48 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 41.82 35.13 82.50 34.50 —/0.80 —/0.33 
Melange27.0 19.64 5.30 11.9882.35 0.73 0.14 
Water—  18.59 —   —   —   —   —   
Starch syrup78.0 17.97 14.02 0.30 0.05042.75 7.68 
Sign up74.0 11.08 8.20 8.57 0.95 44.56/11.39 4.94/1.26 
Flour, premium85.5 9.54 8.16 1.09 0.10 1.59 0.15 
Fresh whole milk the weight ratio of fat 3.2%12.0 7.87 0.94 3.20 0.25 —/4.70 —/0.37 
Raw egg white12.0 6.46 0.78 —   —   0.9450.060
Potato starch80.0 2.36 1.89 —   —   0.90 0.020
Sign up—  0.60 —   —   —   —   —   
Agar (E406)85.0 0.50 0.43 —   —   —   —   
Citric acid (E330)98.0 0.38 0.37 —   —   —   —   
Citrus essence—  0.26 —   —   —   —   —   
Vanilla powder99.850.17 0.17 —   —   99.80 0.17 
Sign up—  0.12 —   —   —   —   —   
Cognac—  0.036—   —   —   —   —   
Wine—  0.036—   —   —   20.00 0.010
Essence of rum—  0.024—   —   —   —   —   
Total145.93 20.95 38.20 46.58 84.92 
Output in finished product74.5 135.86 19.5  35.56 43.4  79.06 
Mass fraction by dry matter135.86 26.2  35.56 58.2  79.06 
To the aqueous phase63.0  
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