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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 223.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8585.05 84.92 —   —   99.75 84.84 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 61.39 51.57 82.50 50.65 —/0.80 —/0.49 
Flour, premium85.5 58.08 49.66 1.09 0.63 1.59 0.92 
Water—  12.55 —   —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 12.16 1.46 3.20 0.39 —/4.70 —/0.57 
Sign up27.0 8.48 2.29 11.9881.02 0.73 0.060
Candied fruit83.0 5.75 4.77 —   —   71.00 4.08 
Liquor40.0 5.75 2.30 —   —   —   —   
Starch syrup78.0 5.65 4.41 0.30 0.02042.75 2.42 
Roasted kernels97.5 2.07 2.02 52.00 1.08 1.00 0.020
Sign up—  0.35 —   —   —   —   —   
Vanilla powder99.850.26 0.26 —   —   99.80 0.26 
Salt96.5 0.21 0.21 —   —   —   —   
Potato starch80.0 0.12 0.10 —   —   0.90 —   
Cocoa powder [Skurikhin]95.0 0.10 0.09515.00 0.0202.00 —   
Sign up—  0.057—   —   —   —   —   
Ammonium carbonic (E503(i))—  0.054—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0540.027—   —   —   —   
Wine—  0.053—   —   —   20.00 0.010
Total204.07 24.05 53.81 41.71 93.30 
Output in finished product86.9 194.48 22.9  51.28 39.7  88.92 
Mass fraction by dry matter194.48 26.4  51.28 45.7  88.92 
To the aqueous phase75.3  
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