KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Mosoblkhleb cakes → Forest edge cake (figured) [Noginsk] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Forest edge cake (figured) [Noginsk] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 23 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.859.10 9.08 —   —   99.75 9.08 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 5.50 4.62 82.50 4.54 —/0.80 —/0.040
Melange27.0 2.63 0.71 11.9880.32 0.73 0.020
Starch syrup78.0 2.37 1.84 0.30 0.01042.75 1.01 
Water—  1.51 —   —   —   —   —   
Sign up74.0 1.46 1.08 8.57 0.13 44.56/11.39 0.65/0.17 
Flour, premium85.5 1.41 1.21 1.09 0.0201.59 0.020
Raw egg white12.0 1.16 0.14 —   —   0.9450.010
Fresh whole milk the weight ratio of fat 3.2%12.0 1.02 0.12 3.20 0.030—/4.70 —/0.050
Potato starch80.0 0.31 0.25 —   —   0.90 —   
Sign up95.0 0.0830.07915.00 0.0102.00 —   
Agar (E406)85.0 0.0660.056—   —   —   —   
Citric acid (E330)98.0 0.0530.052—   —   —   —   
Citrus essence—  0.034—   —   —   —   —   
Vanilla powder99.850.0250.025—   —   99.80 0.020
Sign up—  0.016—   —   —   —   —   
Cognac—  0.007—   —   —   —   —   
Wine—  0.003—   —   —   20.00 —   
Salt96.5 0.0010.001—   —   —   —   
Total19.27 22.00 5.06 47.74 10.98 
Output in finished product77.1 17.73 20.3  4.66 43.9  10.10 
Mass fraction by dry matter17.73 26.3  4.66 57.0  10.10 
To the aqueous phase65.7  
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