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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 357.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85103.16 103.01 —   —   99.75 102.90 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 86.13 63.73 8.57 7.38 44.56/11.39 38.38/9.81 
Melange27.0 80.63 21.77 11.9889.67 0.73 0.59 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 46.72 39.24 82.50 38.54 —/0.80 —/0.37 
Flour, premium85.5 39.19 33.50 1.09 0.43 1.59 0.62 
Sign up—  18.80 —   —   —   —   —   
Starch syrup78.0 13.79 10.76 0.30 0.04042.75 5.90 
Potato starch80.0 9.68 7.74 —   —   0.90 0.090
Chocolate99.4 7.34 7.29 35.40 2.60 42.60 3.13 
Raw egg white12.0 4.71 0.57 —   —   0.9450.040
Sign up95.0 2.13 2.03 15.00 0.32 2.00 0.040
Essence—  0.50 —   —   —   —   —   
Agar (E406)85.0 0.37 0.31 —   —   —   —   
Vanilla powder99.850.30 0.30 —   —   99.80 0.30 
Citric acid (E330)98.0 0.28 0.27 —   —   —   —   
Sign up—  0.19 —   —   —   —   —   
Cognac—  0.073—   —   —   —   —   
Wine—  0.044—   —   —   20.00 0.010
Total290.52 16.49 58.98 44.34 158.62 
Output in finished product76.3 273.09 15.5  55.44 41.7  149.10 
Mass fraction by dry matter273.09 20.3  55.44 54.6  149.10 
To the aqueous phase63.8  
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