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

Calculation of the mass fraction of sugar and fat: Creamy Almond Cake [Voskresensk] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 604 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 264.99 222.59 82.50 218.62 —/0.80 —/2.12 
Flour, premium85.5 198.94 170.09 1.09 2.17 1.59 3.16 
Granulated sugar99.85114.41 114.24 —   —   99.75 114.12 
Fresh whole milk the weight ratio of fat 3.2%12.0 54.65 6.56 3.20 1.75 —/4.70 —/2.57 
Roasted almond plates97.5 21.61 21.07 —   —   —   —   
Sign up27.0 10.08 2.72 11.9881.21 0.73 0.070
Flavoring Almond—  6.27 —   —   —   —   —   
Salt96.5 1.59 1.54 —   —   —   —   
Vanilla powder99.851.17 1.17 —   —   99.80 1.17 
Citric acid (E330)98.0 0.26 0.26 —   —   —   —   
Sign up—  0.25 —   —   —   —   —   
Wine—  0.25 —   —   —   20.00 0.050
Dye—  0.061—   —   —   —   —   
Total540.24 37.04 223.75 20.14 121.62 
Output in finished product85.0 513.22 35.2  212.56 19.1  115.54 
Mass fraction by dry matter513.22 41.4  212.56 22.5  115.54 
To the aqueous phase56.0  
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