KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Fruit log with jam [Noginsk] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cake Fruit log with jam [Noginsk] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 503.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up72.0 148.86 107.18 —   —   71.60 106.58 
Granulated sugar99.8599.17 99.02 —   —   99.75 98.92 
Melange27.0 94.26 25.45 11.98811.30 0.73 0.69 
Jam66.0 79.75 52.63 —   —   57.40 45.78 
Flour, premium85.5 77.32 66.11 1.09 0.84 1.59 1.23 
Sign up17.0 39.87 6.78 —   —   —   —   
Water—  32.39 —   —   —   —   —   
Starch syrup78.0 2.47 1.93 0.30 0.01042.75 1.06 
Cognac or dessert wine—  1.78 —   —   —   —   —   
Citrus essence—  0.59 —   —   —   —   —   
Sign up98.0 0.58 0.57 —   —   —   —   
Potato starch80.0 0.42 0.34 —   —   0.90 —   
Agar (E406)85.0 0.25 0.21 —   —   —   —   
Essence—  0.10 —   —   —   —   —   
Essence of rum—  0.071—   —   —   —   —   
Sign up—  0.024—   —   —   —   —   
Total360.21 2.41 12.15 50.47 254.26 
Output in finished product65.8 331.39 2.2  11.18 46.4  233.92 
Mass fraction by dry matter331.39 3.4  11.18 70.6  233.92 
To the aqueous phase57.6  
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