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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 449.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85153.50 153.27 —   —   99.75 153.12 
Flour, premium85.5 105.43 90.14 1.09 1.15 1.59 1.68 
Margarine84.0 79.80 67.04 82.20 65.60 1.00 0.80 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 65.01 54.61 82.50 53.63 —/0.80 —/0.52 
Melange27.0 56.27 15.19 11.9886.75 0.73 0.41 
Sign up10.0 27.69 2.77 0.0800.0202.46 0.68 
Fresh whole milk the weight ratio of fat 3.2%12.0 26.84 3.22 3.20 0.86 —/4.70 —/1.26 
Raw egg white12.0 8.59 1.03 —   —   0.9450.080
Coconut sprinkle98.0 5.93 5.81 64.53 3.83 7.35 0.44 
Glaze apricot65.5 5.48 3.59 —   —   —   —   
Sign up99.850.58 0.58 —   —   99.80 0.58 
Citric acid (E330)98.0 0.14 0.13 —   —   —   —   
Cognac—  0.12 —   —   —   —   —   
Wine—  0.12 —   —   —   20.00 0.020
Total397.38 29.32 131.84 35.35 158.97 
Output in finished product83.1 373.54 27.6  123.93 33.2  149.43 
Mass fraction by dry matter373.54 33.2  123.93 40.0  149.43 
To the aqueous phase66.2  
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