KondiDoc: технологические расчеты в кондитерском производстве
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Creamy caramel cake Raet → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Creamy caramel cake Raet basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 284.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 133.87 112.45 82.50 110.44 —/0.80 —/1.07 
Granulated sugar99.8584.88 84.76 —   —   99.75 84.67 
water—  40.16 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 31.48 23.29 8.57 2.70 44.56/11.39 14.03/3.59 
Wine—  0.47 —   —   —   20.00 0.090
Sign up—  0.040—   —   —   —   —   
Total220.50 39.80 113.14 35.81 101.82 
Output in finished product76.0 216.07 39.0  110.87 35.1  99.77 
Mass fraction by dry matter216.07 51.3  110.87 46.2  99.77 
To the aqueous phase59.4  
List of recipes

Creamy caramel cake Raet (basic recipe) included in recipes:

№053 Cake "Reet"recipe number 1

Recipe on Creamy caramel cake Raet contained in handbooks:

calculations, forms, documents: