KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Exotic (curly) [Serpukhov] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cake Exotic (curly) [Serpukhov] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 989.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up20.0 461.36 92.27 —   —   —   —   
Granulated sugar99.85225.12 224.78 —   —   99.75 224.56 
Melange27.0 118.63 32.03 11.98814.22 0.73 0.87 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 104.76 88.00 82.50 86.43 —/0.80 —/0.84 
Water—  67.62 —   —   —   —   —   
Sign up85.5 57.65 49.29 1.09 0.63 1.59 0.92 
Fresh whole milk the weight ratio of fat 3.2%12.0 44.36 5.32 3.20 1.42 —/4.70 —/2.08 
Potato starch80.0 14.23 11.39 —   —   0.90 0.13 
Cocoa powder [Skurikhin]95.0 4.94 4.70 15.00 0.74 2.00 0.10 
Cognac or dessert wine—  4.92 —   —   —   —   —   
Sign up78.0 2.12 1.65 0.30 0.01042.75 0.91 
Vanilla powder99.850.93 0.93 —   —   99.80 0.93 
Essence—  0.78 —   —   —   —   —   
Cognac—  0.31 —   —   —   —   —   
Agar (E406)85.0 0.21 0.18 —   —   —   —   
Sign up—  0.20 —   —   —   —   —   
Wine—  0.11 —   —   —   20.00 0.020
Citric acid (E330)98.0 0.0420.041—   —   —   —   
Dye—  0.021—   —   —   —   —   
Total510.58 10.45 103.45 23.27 230.34 
Output in finished product48.0 475.35 9.7  96.31 21.7  214.45 
Mass fraction by dry matter475.35 20.3  96.31 45.1  214.45 
To the aqueous phase29.4  
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