KondiDoc: технологические расчеты в кондитерском производстве
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Sweet cream cake Sweet → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Sweet cream cake Sweet basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 169.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 53.30 44.77 82.50 43.97 —/0.80 —/0.43 
Granulated sugar99.8547.35 47.28 —   —   99.75 47.23 
Confiture80.0 35.82 28.66 —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 31.57 3.79 3.20 1.01 —/4.70 —/1.48 
Chocolate glaze [Skurikhin]99.1 8.52 8.44 34.47 2.94 48.15 4.10 
Sign up27.0 8.42 2.27 11.99 1.01 0.73 0.060
Vanilla powder99.850.52 0.52 —   —   99.80 0.52 
Cognac or dessert wine—  0.21 —   —   —   —   —   
Total135.73 28.82 48.93 31.30 53.15 
Output in finished product77.3 131.26 27.9  47.32 30.3  51.40 
Mass fraction by dry matter131.26 36.1  47.32 39.2  51.40 
To the aqueous phase57.2  
List of recipes

Sweet cream cake Sweet (basic recipe) included in recipes:

№045 Cake "Sweet"recipe number 1

Recipe on Sweet cream cake Sweet contained in handbooks:

calculations, forms, documents: