KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Sponge cakes → Sponge-fruit cakes → Cake "Sun Valley" → Basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cake "Sun Valley" Basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 247.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up17.0 73.75 12.54 —   —   —   —   
Granulated sugar99.8561.67 61.57 —   —   99.75 61.52 
Melange27.0 37.90 10.23 11.9884.54 0.73 0.28 
Water—  22.46 —   —   —   —   —   
Flour, premium85.5 18.42 15.75 1.09 0.20 1.59 0.29 
Sign up84.0 16.69 14.02 82.50 13.77 —/0.80 —/0.13 
Jam, confiture, preserves72.0 15.26 10.99 —   —   71.60 10.93 
Starch syrup78.0 14.23 11.10 0.30 0.04042.75 6.08 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 8.12 6.01 8.57 0.70 44.56/11.39 3.62/0.92 
Raw egg white12.0 4.74 0.57 —   —   0.9450.040
Sign up80.0 4.55 3.64 —   —   0.90 0.040
Cognac or dessert wine—  0.78 —   —   —   —   —   
Agar (E406)85.0 0.47 0.40 —   —   —   —   
Citric acid (E330)98.0 0.30 0.30 —   —   —   —   
Essence—  0.26 —   —   —   —   —   
Sign up—  0.19 —   —   —   —   —   
Essence of rum—  0.031—   —   —   —   —   
Food paint—  0.010—   —   —   —   —   
Total147.11 7.77 19.25 33.69 83.48 
Output in finished product55.8 138.28 7.3  18.09 31.7  78.47 
Mass fraction by dry matter138.28 13.1  18.09 56.7  78.47 
To the aqueous phase41.7  
List of recipes

Recipe on Cake "Sun Valley" contained in handbooks:

calculations, forms, documents: