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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 128.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8546.09 46.02 —   —   99.75 45.97 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 25.28 21.23 82.50 20.86 —/0.80 —/0.20 
Starch syrup78.0 16.60 12.94 0.30 0.05042.75 7.10 
Melange27.0 15.35 4.14 11.9881.84 0.73 0.11 
Water—  10.61 —   —   —   —   —   
Sign up74.0 10.23 7.57 8.57 0.88 44.56/11.39 4.56/1.17 
Flour, premium85.5 7.46 6.38 1.09 0.0801.59 0.12 
Raw egg white12.0 5.97 0.72 —   —   0.9450.060
Flavoring—  3.98 —   —   —   —   —   
Potato starch80.0 1.84 1.47 —   —   0.90 0.020
Sign up12.0 1.76 0.21 3.20 0.060—/4.70 —/0.080
Agar (E406)85.0 0.46 0.39 —   —   —   —   
Citric acid (E330)98.0 0.35 0.35 —   —   —   —   
Citrus essence—  0.24 —   —   —   —   —   
Essence—  0.092—   —   —   —   —   
Sign up99.850.0380.038—   —   99.80 0.040
Cognac—  0.008—   —   —   —   —   
Wine—  0.008—   —   —   20.00 —   
Total101.46 18.56 23.77 46.00 58.92 
Output in finished product73.7 94.36 17.3  22.11 42.8  54.80 
Mass fraction by dry matter94.36 23.4  22.11 58.1  54.80 
To the aqueous phase61.9  
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