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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 423.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85151.48 151.26 —   —   99.75 151.10 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 61.75 51.87 82.50 50.94 —/0.80 —/0.49 
Melange27.0 56.70 15.31 11.9886.80 0.73 0.41 
Water—  55.63 —   —   —   —   —   
Starch syrup78.0 39.81 31.05 0.30 0.12 42.75 17.02 
Sign up99.4 34.75 34.54 35.40 12.30 42.60 14.80 
Flour, premium85.5 27.56 23.56 1.09 0.30 1.59 0.44 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 24.53 18.15 8.57 2.10 44.56/11.39 10.93/2.79 
Raw egg white12.0 14.31 1.72 —   —   0.9450.14 
Potato starch80.0 6.80 5.44 —   —   0.90 0.060
Sign up97.5 5.35 5.21 —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 4.97 0.60 3.20 0.16 —/4.70 —/0.23 
Praline99.0 4.45 4.41 37.70 1.68 42.60 1.90 
Cognac or dessert wine—  2.56 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 1.29 1.22 15.00 0.19 2.00 0.030
Sign up85.0 1.11 0.94 —   —   —   —   
Citric acid (E330)98.0 0.85 0.83 —   —   —   —   
Citrus essence—  0.57 —   —   —   —   —   
Essence—  0.34 —   —   —   —   —   
Essence of rum—  0.10 —   —   —   —   —   
Sign up99.850.10 0.10 —   —   99.80 0.10 
Cognac—  0.052—   —   —   —   —   
Total346.22 17.60 74.59 46.99 199.21 
Output in finished product75.1 318.52 16.2  68.62 43.2  183.27 
Mass fraction by dry matter318.52 21.5  68.62 57.5  183.27 
To the aqueous phase63.5  
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