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

Calculation of the mass fraction of sugar and fat: Seven-flower cake [Noginsk] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 111.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8540.78 40.72 —   —   99.75 40.68 
Melange27.0 29.41 7.94 11.9883.53 0.73 0.21 
Flour, premium85.5 17.82 15.24 1.09 0.19 1.59 0.28 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 13.99 11.75 82.50 11.54 —/0.80 —/0.11 
Water—  12.15 —   —   —   —   —   
Sign up69.0 9.16 6.32 —   —   67.00 6.14 
Fresh whole milk the weight ratio of fat 3.2%12.0 5.78 0.69 3.20 0.18 —/4.70 —/0.27 
Coconut sprinkle98.0 2.52 2.47 64.53 1.63 7.35 0.19 
Cognac or dessert wine—  1.03 —   —   —   —   —   
Essence—  0.18 —   —   —   —   —   
Sign up99.850.12 0.12 —   —   99.80 0.12 
Essence of rum—  0.041—   —   —   —   —   
Cognac—  0.026—   —   —   —   —   
Wine—  0.026—   —   —   20.00 0.010
Total85.26 15.30 17.07 42.90 47.88 
Output in finished product71.1 79.37 14.2  15.89 39.9  44.57 
Mass fraction by dry matter79.37 20.0  15.89 56.2  44.57 
To the aqueous phase58.1  
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