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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 521.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85123.33 123.14 —   —   99.75 123.02 
Jam72.0 90.68 65.29 —   —   71.60 64.93 
Melange27.0 87.55 23.64 11.98810.50 0.73 0.64 
Flour, premium85.5 84.06 71.87 1.09 0.92 1.59 1.34 
Margarine84.0 45.34 38.08 82.20 37.27 1.00 0.45 
Sign up99.0 45.34 44.89 37.70 17.09 42.60 19.31 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 41.66 35.00 82.50 34.37 —/0.80 —/0.33 
Roasted almond plates97.5 38.70 37.73 —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 17.20 2.06 3.20 0.55 —/4.70 —/0.81 
Potato starch80.0 3.48 2.79 —   —   0.90 0.030
Sign up—  0.88 —   —   —   —   —   
Vanilla powder99.850.37 0.37 —   —   99.80 0.37 
Cognac—  0.078—   —   —   —   —   
Wine—  0.078—   —   —   20.00 0.020
Total444.86 19.29 100.70 40.40 210.85 
Output in finished product79.4 414.16 18.0  93.75 37.6  196.30 
Mass fraction by dry matter414.16 22.6  93.75 47.4  196.30 
To the aqueous phase64.6  
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