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

Calculation of the mass fraction of sugar and fat: Strawberry cake [Ivanteevka] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 788.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85360.79 360.24 —   —   99.75 359.89 
Melange27.0 181.85 49.10 11.98821.80 0.73 1.33 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 101.82 85.53 82.50 84.00 —/0.80 —/0.81 
Jam66.0 96.98 64.01 —   —   57.40 55.67 
Flour, premium85.5 88.38 75.57 1.09 0.96 1.59 1.41 
Sign up12.0 68.52 8.22 —   —   0.9450.65 
Fresh whole milk the weight ratio of fat 3.2%12.0 29.74 3.57 3.20 0.95 —/4.70 —/1.40 
Cocoa powder [Skurikhin]95.0 14.45 13.72 15.00 2.17 2.00 0.29 
Potato starch80.0 10.26 8.21 —   —   0.90 0.090
water—  7.69 —   —   —   —   —   
Sign up99.852.01 2.01 —   —   99.80 2.01 
Starch syrup78.0 1.67 1.30 0.30 0.01042.75 0.71 
Citric acid (E330)98.0 0.84 0.82 —   —   —   —   
Essence—  0.27 —   —   —   —   —   
Agar (E406)85.0 0.17 0.14 —   —   —   —   
Sign up—  0.13 —   —   —   —   —   
Wine—  0.13 —   —   —   20.00 0.030
Food paint—  0.016—   —   —   —   —   
Total672.45 13.94 109.89 53.73 423.52 
Output in finished product79.4 626.05 13.0  102.31 50.0  394.30 
Mass fraction by dry matter626.05 16.3  102.31 63.0  394.30 
To the aqueous phase70.9  
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