KondiDoc: технологические расчеты в кондитерском производстве
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Air cake with cream (double) → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Air cake with cream (double) Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 970.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85676.68 675.67 —   —   99.75 674.99 
Raw egg white12.0 251.04 30.12 —   —   0.9452.37 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 202.00 169.68 82.50 166.65 —/0.80 —/1.62 
Fresh whole milk the weight ratio of fat 3.2%12.0 83.41 10.01 3.20 2.67 —/4.70 —/3.92 
Vanilla powder99.854.30 4.29 —   —   99.80 4.29 
Sign up98.0 2.51 2.46 —   —   —   —   
Cognac—  0.38 —   —   —   —   —   
Wine—  0.38 —   —   —   20.00 0.080
Total892.23 17.45 169.32 70.62 685.33 
Output in finished product88.1 855.20 16.7  162.29 67.7  656.89 
Mass fraction by dry matter855.20 19.0  162.29 76.8  656.89 
To the aqueous phase85.1  
List of recipes

Air cake with cream (double) (Recipe No. 1) included in recipes:

Cake Basket with cakes [Solnechnogorsk]Recipe No. 1

calculations, forms, documents: