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

Calculation of the mass fraction of sugar and fat: Cake Oval basket with roses [Yakhroma] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 303.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85124.96 124.77 —   —   99.75 124.65 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 76.85 64.55 82.50 63.40 —/0.80 —/0.61 
Melange27.0 47.70 12.88 11.9885.72 0.73 0.35 
Water—  34.08 —   —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 30.46 3.65 3.20 0.97 —/4.70 —/1.43 
Sign up85.5 28.39 24.28 1.09 0.31 1.59 0.45 
Potato starch80.0 5.64 4.51 —   —   0.90 0.050
Cognac or dessert wine—  2.85 —   —   —   —   —   
Vanilla powder99.850.65 0.65 —   —   99.80 0.65 
Essence—  0.31 —   —   —   —   —   
Sign up—  0.14 —   —   —   —   —   
Wine—  0.14 —   —   —   20.00 0.030
Starch syrup78.0 0.13 0.10 0.30 —   42.75 0.060
Essence of rum—  0.11 —   —   —   —   —   
Salt96.5 0.0210.020—   —   —   —   
Sign up85.0 0.0130.011—   —   —   —   
Ammonium carbonic (E503(i))—  0.005—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0050.003—   —   —   —   
Citric acid (E330)98.0 0.0030.003—   —   —   —   
Food paint—  0.001—   —   —   —   —   
Total235.43 23.23 70.40 42.09 127.57 
Output in finished product72.3 219.19 21.6  65.54 39.2  118.77 
Mass fraction by dry matter219.19 29.9  65.54 54.2  118.77 
To the aqueous phase58.6  
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