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

Calculation of the mass fraction of sugar and fat: Cake Alyonushka [Kolomna] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 464.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85191.19 190.91 —   —   99.75 190.71 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 83.14 69.84 82.50 68.59 —/0.80 —/0.67 
Melange27.0 78.34 21.15 11.9889.39 0.73 0.57 
Water—  54.24 —   —   —   —   —   
Flour, premium85.5 38.07 32.55 1.09 0.41 1.59 0.61 
Sign up12.0 23.17 2.78 3.20 0.74 —/4.70 —/1.09 
Starch syrup78.0 21.40 16.70 0.30 0.06042.75 9.15 
Raw egg white12.0 15.71 1.88 —   —   0.9450.15 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 13.19 9.76 8.57 1.13 44.56/11.39 5.88/1.50 
Potato starch80.0 9.40 7.52 —   —   0.90 0.080
Sign up80.0 7.19 5.75 —   —   —   —   
Cognac or dessert wine—  3.45 —   —   —   —   —   
Agar (E406)85.0 0.71 0.60 —   —   —   —   
Vanilla powder99.850.50 0.50 —   —   99.80 0.50 
Essence—  0.47 —   —   —   —   —   
Sign up98.0 0.46 0.45 —   —   —   —   
Citrus essence—  0.31 —   —   —   —   —   
Essence of rum—  0.14 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 0.12 0.11 15.00 0.0202.00 —   
Cognac—  0.11 —   —   —   —   —   
Sign up—  0.10 —   —   —   20.00 0.020
Total360.49 17.30 80.34 45.18 209.79 
Output in finished product72.3 335.61 16.1  74.80 42.1  195.31 
Mass fraction by dry matter335.61 22.3  74.80 58.2  195.31 
To the aqueous phase60.3  
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