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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 51 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8516.97 16.94 —   —   99.75 16.93 
Melange27.0 11.25 3.04 11.9881.35 0.73 0.080
Jam69.0 10.28 7.09 —   —   65.30 6.71 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 6.05 5.09 82.50 4.99 —/0.80 —/0.050
Water—  5.51 —   —   —   —   —   
Sign up85.5 5.47 4.68 1.09 0.0601.59 0.090
Fresh whole milk the weight ratio of fat 3.2%12.0 2.50 0.30 3.20 0.080—/4.70 —/0.12 
Potato starch80.0 1.35 1.08 —   —   0.90 0.010
Cognac or dessert wine—  0.40 —   —   —   —   —   
Starch syrup78.0 0.16 0.13 0.30 —   42.75 0.070
Sign up—  0.072—   —   —   —   —   
Vanilla powder99.850.0540.054—   —   99.80 0.050
Agar (E406)85.0 0.0160.014—   —   —   —   
Essence of rum—  0.016—   —   —   —   —   
Cognac—  0.011—   —   —   —   —   
Sign up—  0.011—   —   —   20.00 —   
Citric acid (E330)98.0 0.0030.003—   —   —   —   
Food paint—  0.002—   —   —   —   —   
Total38.41 12.71 6.48 47.16 24.05 
Output in finished product70.1 35.76 11.8  6.03 43.9  22.39 
Mass fraction by dry matter35.76 16.9  6.03 62.6  22.39 
To the aqueous phase59.5  
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