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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 989.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85343.73 343.21 —   —   99.75 342.87 
Melange27.0 217.43 58.71 11.98826.07 0.73 1.59 
Jam72.0 153.16 110.27 —   —   71.60 109.66 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 131.36 110.34 82.50 108.37 —/0.80 —/1.05 
Water—  110.74 —   —   —   —   —   
Sign up85.5 105.67 90.35 1.09 1.15 1.59 1.68 
Fresh whole milk the weight ratio of fat 3.2%12.0 54.24 6.51 3.20 1.74 —/4.70 —/2.55 
Cocoa powder [Skurikhin]95.0 22.18 21.07 15.00 3.33 2.00 0.44 
Potato starch80.0 9.23 7.38 —   —   0.90 0.080
Cognac or dessert wine—  7.34 —   —   —   —   —   
Sign up78.0 5.28 4.12 0.30 0.02042.75 2.26 
Vanilla powder99.851.16 1.16 —   —   99.80 1.16 
Agar (E406)85.0 0.53 0.45 —   —   —   —   
Essence of rum—  0.29 —   —   —   —   —   
Cognac—  0.25 —   —   —   —   —   
Sign up—  0.25 —   —   —   20.00 0.050
Essence—  0.20 —   —   —   —   —   
Citric acid (E330)98.0 0.11 0.10 —   —   —   —   
Food paint—  0.051—   —   —   —   —   
Total753.67 14.22 140.68 46.72 462.13 
Output in finished product70.9 701.67 13.2  130.97 43.5  430.25 
Mass fraction by dry matter701.67 18.7  130.97 61.3  430.25 
To the aqueous phase59.9  
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