KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Basket with strawberries (shapes) [Voskresensk] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cake Basket with strawberries (shapes) [Voskresensk] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 509.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85199.28 198.98 —   —   99.75 198.78 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 129.72 108.96 82.50 107.02 —/0.80 —/1.04 
Melange27.0 101.61 27.43 11.98812.18 0.73 0.74 
Water—  76.73 —   —   —   —   —   
Flour, premium85.5 49.38 42.22 1.09 0.54 1.59 0.79 
Sign up74.0 20.19 14.94 8.57 1.73 44.56/11.39 9.00/2.30 
Potato starch80.0 12.19 9.75 —   —   0.90 0.11 
Cognac or dessert wine—  3.26 —   —   —   —   —   
Vanilla powder99.851.15 1.15 —   —   99.80 1.15 
Essence—  0.61 —   —   —   —   —   
Sign up95.0 0.32 0.30 15.00 0.0502.00 0.010
Cognac—  0.25 —   —   —   —   —   
Wine—  0.24 —   —   —   20.00 0.050
Essence of rum—  0.13 —   —   —   —   —   
Total403.74 23.85 121.52 41.76 212.80 
Output in finished product73.8 375.88 22.2  113.13 38.9  198.12 
Mass fraction by dry matter375.88 30.1  113.13 52.7  198.12 
To the aqueous phase59.7  
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