KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Baked semi-finished products → Sand semi-finished products → No. 016 Sand (main) → No. 5 1952 sand cake → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 016 Sand (main) No. 5 1952 sand cake

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 827.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 463.51 396.30 1.09 5.05 1.59 7.37 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 257.51 216.31 82.50 212.45 —/0.80 —/2.06 
Granulated sugar99.85171.67 171.41 —   —   99.75 171.24 
Melange27.0 60.08 16.22 11.9887.20 0.73 0.44 
Essence—  1.72 —   —   —   —   —   
Sign up96.5 1.71 1.65 —   —   —   —   
Ammonium carbonic (E503(i))—  0.43 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.43 0.22 —   —   —   —   
Total802.11 27.15 224.70 21.80 180.39 
Output in finished product94.5 782.08 26.5  219.09 21.3  175.89 
Mass fraction by dry matter782.08 28.0  219.09 22.5  175.89 
To the aqueous phase79.4  
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