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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 311.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85105.18 105.02 —   —   99.75 104.92 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 58.96 49.53 82.50 48.64 —/0.80 —/0.47 
Marmalade80.0 41.30 33.04 —   —   —   —   
Starch syrup78.0 36.90 28.79 0.30 0.11 42.75 15.77 
Water—  23.60 —   —   —   —   —   
Sign up74.0 22.74 16.83 8.57 1.95 44.56/11.39 10.13/2.59 
Melange27.0 19.30 5.21 11.9882.31 0.73 0.14 
Raw egg white12.0 17.82 2.14 —   —   0.9450.17 
Flour, premium85.5 9.38 8.02 1.09 0.10 1.59 0.15 
Fresh whole milk the weight ratio of fat 3.2%12.0 5.10 0.61 3.20 0.16 —/4.70 —/0.24 
Sign up80.0 2.32 1.85 —   —   0.90 0.020
Agar (E406)85.0 1.03 0.87 —   —   —   —   
Citric acid (E330)98.0 0.83 0.81 —   —   —   —   
Citrus essence—  0.53 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 0.23 0.22 15.00 0.0302.00 —   
Sign up99.850.15 0.15 —   —   99.80 0.15 
Essence—  0.12 —   —   —   —   —   
Cognac—  0.028—   —   —   —   —   
Wine—  0.019—   —   —   20.00 —   
Total253.09 17.12 53.30 42.90 133.60 
Output in finished product77.2 240.44 16.3  50.64 40.8  126.92 
Mass fraction by dry matter240.44 21.1  50.64 52.8  126.92 
To the aqueous phase64.1  
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