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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 96.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8539.77 39.71 —   —   99.75 39.67 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 15.09 12.67 82.50 12.45 —/0.80 —/0.12 
Melange27.0 14.42 3.89 11.9881.73 0.73 0.11 
Jam72.0 9.97 7.18 —   —   71.60 7.14 
Water—  7.87 —   —   —   —   —   
Sign up85.5 7.01 5.99 1.09 0.0801.59 0.11 
Fresh whole milk the weight ratio of fat 3.2%12.0 6.24 0.75 3.20 0.20 —/4.70 —/0.29 
Apple puree [GOST]10.0 5.77 0.58 0.0920.0108.6230.50 
Starch syrup78.0 2.06 1.61 0.30 0.01042.75 0.88 
Potato starch80.0 1.73 1.38 —   —   0.90 0.020
Sign up98.0 1.50 1.47 64.53 0.97 7.35 0.11 
Powdered sugar99.851.50 1.49 —   —   99.80 1.50 
Raw egg white12.0 1.49 0.18 —   —   0.9450.010
Cognac or dessert wine—  0.57 —   —   —   —   —   
Vanilla powder99.850.15 0.15 —   —   99.80 0.15 
Sign up85.0 0.13 0.11 —   —   —   —   
Essence—  0.087—   —   —   —   —   
Cocoa powder [Skurikhin]95.0 0.0480.04615.00 0.0102.00 —   
Cognac—  0.029—   —   —   —   —   
Wine—  0.027—   —   —   20.00 0.010
Sign up98.0 0.0270.026—   —   —   —   
Essence of rum—  0.023—   —   —   —   —   
Vanillin—  0.003—   —   —   —   —   
Total77.24 16.04 15.46 52.37 50.48 
Output in finished product74.6 71.91 14.9  14.39 48.8  47.00 
Mass fraction by dry matter71.91 20.0  14.39 65.4  47.00 
To the aqueous phase65.8  
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