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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 766.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85263.24 262.85 —   —   99.75 262.58 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 118.02 99.14 82.50 97.37 —/0.80 —/0.94 
Melange27.0 91.82 24.79 11.98811.01 0.73 0.67 
Water—  89.19 —   —   —   —   —   
Cranberry15.0 88.17 13.23 0.27 0.24 5.00 4.41 
Sign up78.0 77.22 60.23 0.30 0.23 42.75 33.01 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 47.59 35.21 8.57 4.08 44.56/11.39 21.21/5.42 
Flour, premium85.5 44.62 38.15 1.09 0.49 1.59 0.71 
Raw egg white12.0 27.76 3.33 —   —   0.9450.26 
Potato starch80.0 11.02 8.81 —   —   0.90 0.10 
Sign up12.0 8.37 1.00 3.20 0.27 —/4.70 —/0.39 
Cognac or dessert wine—  3.38 —   —   —   —   —   
Agar (E406)85.0 2.15 1.83 —   —   —   —   
Citric acid (E330)98.0 1.64 1.61 —   —   —   —   
Citrus essence—  1.10 —   —   —   —   —   
Sign up—  0.55 —   —   —   —   —   
Vanilla powder99.850.18 0.18 —   —   99.80 0.18 
Essence of rum—  0.14 —   —   —   —   —   
Cognac—  0.038—   —   —   —   —   
Wine—  0.038—   —   —   20.00 0.010
Total550.37 14.83 113.69 42.71 327.53 
Output in finished product66.8 512.39 13.8  105.84 39.8  304.93 
Mass fraction by dry matter512.39 20.7  105.84 59.5  304.93 
To the aqueous phase54.5  
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