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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 433.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85152.48 152.25 —   —   99.75 152.10 
Melange27.0 95.60 25.81 11.98811.46 0.73 0.70 
Water—  68.57 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 58.35 49.02 82.50 48.14 —/0.80 —/0.47 
Flour, premium85.5 46.46 39.73 1.09 0.51 1.59 0.74 
Sign up69.0 40.36 27.85 —   —   67.00 27.04 
Cherry red17.0 17.87 3.04 —   —   —   —   
Potato starch80.0 11.47 9.18 —   —   0.90 0.10 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 9.09 6.73 8.57 0.78 44.56/11.39 4.05/1.04 
Cognac or dessert wine—  4.28 —   —   —   —   —   
Sign up99.4 2.23 2.22 35.40 0.79 42.60 0.95 
Cocoa powder [Skurikhin]95.0 1.41 1.34 15.00 0.21 2.00 0.030
Essence—  0.58 —   —   —   —   —   
Vanilla powder99.850.54 0.54 —   —   99.80 0.54 
Starch syrup78.0 0.41 0.32 0.30 —   42.75 0.18 
Sign up—  0.17 —   —   —   —   —   
Cognac—  0.12 —   —   —   —   —   
Wine—  0.10 —   —   —   20.00 0.020
Total318.00 14.27 61.89 43.23 187.43 
Output in finished product68.3 296.06 13.3  57.62 40.2  174.50 
Mass fraction by dry matter296.06 19.5  57.62 58.9  174.50 
To the aqueous phase55.9  
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