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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 612.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85232.27 231.92 —   —   99.75 231.69 
Melange27.0 137.38 37.09 11.98816.47 0.73 1.00 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 98.50 82.74 82.50 81.26 —/0.80 —/0.79 
Water—  71.17 —   —   —   —   —   
Flour, premium85.5 66.77 57.08 1.09 0.73 1.59 1.06 
Sign up12.0 40.67 4.88 3.20 1.30 —/4.70 —/1.91 
Sugar topping "Rainbow"97.0 31.53 30.58 —   —   —   —   
Cherry red74.0 18.92 14.00 —   —   —   —   
Cocoa powder [Skurikhin]95.0 13.74 13.05 15.00 2.06 2.00 0.27 
Cognac or dessert wine—  6.05 —   —   —   —   —   
Sign up80.0 5.49 4.40 —   —   0.90 0.050
Vanilla powder99.850.87 0.87 —   —   99.80 0.87 
Essence of rum—  0.24 —   —   —   —   —   
Cognac—  0.18 —   —   —   —   —   
Wine—  0.18 —   —   —   20.00 0.040
Total476.62 16.63 101.82 38.66 236.74 
Output in finished product72.5 443.73 15.5  94.79 36.0  220.40 
Mass fraction by dry matter443.73 21.4  94.79 49.7  220.40 
To the aqueous phase56.7  
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