KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Sponge cakes → Sponge cakes with jam → Cake "Creamy Fruit" → Basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cake "Creamy Fruit" Basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 27.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up69.0 8.47 5.85 —   —   67.00 5.67 
Granulated sugar99.856.54 6.53 —   —   99.75 6.52 
Melange27.0 5.98 1.62 11.9880.72 0.73 0.040
Water—  3.24 —   —   —   —   —   
Flour, premium85.5 2.91 2.49 1.09 0.0301.59 0.050
Sign up84.0 2.65 2.23 82.50 2.19 —/0.80 —/0.020
Cocoa powder [Skurikhin]95.0 0.79 0.75 15.00 0.12 2.00 0.020
Potato starch80.0 0.72 0.57 —   —   0.90 0.010
Cognac or dessert wine—  0.28 —   —   —   —   —   
Integrated Nutritional Supplement emulsifier churning paste [3]52.0 0.25 0.13 25.00 0.06027.00 0.070
Sign up99.850.0870.087—   —   99.80 0.090
Cognac—  0.039—   —   —   —   —   
Essence—  0.036—   —   —   —   —   
Essence of rum—  0.011—   —   —   —   —   
Total20.24 11.51 3.12 46.05 12.48 
Output in finished product69.5 18.85 10.7  2.91 42.9  11.62 
Mass fraction by dry matter18.85 15.4  2.91 61.6  11.62 
To the aqueous phase58.5  
List of recipes

Recipe on Cake "Creamy Fruit" contained in handbooks:

calculations, forms, documents: