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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 96.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8540.71 40.65 —   —   99.75 40.61 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 18.48 15.52 82.50 15.25 —/0.80 —/0.15 
Melange27.0 15.55 4.20 11.9881.86 0.73 0.11 
Water—  10.30 —   —   —   —   —   
Flour, premium85.5 7.56 6.46 1.09 0.0801.59 0.12 
Sign up12.0 5.57 0.67 3.20 0.18 —/4.70 —/0.26 
Starch syrup78.0 4.93 3.84 0.30 0.01042.75 2.11 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 2.74 2.03 8.57 0.23 44.56/11.39 1.22/0.31 
Cocoa powder [Skurikhin]95.0 2.05 1.95 15.00 0.31 2.00 0.040
Raw egg white12.0 1.98 0.24 —   —   0.9450.020
Sign up80.0 1.27 1.02 —   —   0.90 0.010
Cognac or dessert wine—  0.57 —   —   —   —   —   
Agar (E406)85.0 0.20 0.17 —   —   —   —   
Citric acid (E330)98.0 0.14 0.14 —   —   —   —   
Vanilla powder99.850.12 0.12 —   —   99.80 0.12 
Sign up—  0.063—   —   —   —   —   
Essence—  0.053—   —   —   —   —   
Cognac—  0.053—   —   —   —   —   
Essence of rum—  0.023—   —   —   —   —   
Wine—  0.004—   —   —   20.00 —   
Sign up—  0.001—   —   —   —   —   
Total77.00 18.57 17.92 46.46 44.83 
Output in finished product74.3 71.69 17.3  16.68 43.3  41.74 
Mass fraction by dry matter71.69 23.3  16.68 58.2  41.74 
To the aqueous phase62.7  
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