KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → miscellanea → Thumbelina cake → Recipe No. 1 (standard) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Thumbelina cake Recipe No. 1 (standard)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 763 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85316.47 315.99 —   —   99.75 315.68 
Melange27.0 150.06 40.52 11.98817.99 0.73 1.10 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 140.50 118.02 82.50 115.91 —/0.80 —/1.12 
Flour, premium85.5 72.93 62.35 1.09 0.79 1.59 1.16 
Jam72.0 67.10 48.31 —   —   71.60 48.04 
Sign up12.0 58.02 6.96 3.20 1.86 —/4.70 —/2.73 
Water—  56.58 —   —   —   —   —   
Raw egg white12.0 20.08 2.41 —   —   0.9450.19 
Potato starch80.0 18.01 14.41 —   —   0.90 0.16 
Chocolate99.4 7.96 7.91 35.40 2.82 42.60 3.39 
Sign up—  4.81 —   —   —   —   —   
Vanilla powder99.851.65 1.64 —   —   99.80 1.65 
Essence—  0.90 —   —   —   —   —   
Cognac—  0.26 —   —   —   —   —   
Wine—  0.26 —   —   —   20.00 0.050
Sign up—  0.19 —   —   —   —   —   
Total618.53 18.27 139.37 49.01 373.92 
Output in finished product74.5 568.43 16.8  128.08 45.0  343.63 
Mass fraction by dry matter568.43 22.5  128.08 60.5  343.63 
To the aqueous phase63.9  
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