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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №051 Cake "Cranberry" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №051 Cake "Cranberry" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 343.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8598.76 98.61 —   —   99.75 98.51 
Melange27.0 85.05 22.96 11.98810.20 0.73 0.62 
Cranberry soup69.0 71.25 49.16 —   —   67.00 47.74 
Flour, premium85.5 41.33 35.34 1.09 0.45 1.59 0.66 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 27.40 23.02 82.50 22.61 —/0.80 —/0.22 
Sign up—  23.36 —   —   —   —   —   
Natural apple juice9.5 17.81 1.69 0.0800.0107.9031.41 
Fresh whole milk the weight ratio of fat 3.2%12.0 16.45 1.97 3.20 0.53 —/4.70 —/0.77 
Potato starch80.0 10.21 8.16 —   —   0.90 0.090
Cornel liqueur40.0 8.91 3.56 —   —   —   —   
Sign up27.0 4.39 1.18 11.99 0.53 0.73 0.030
Starch syrup78.0 0.74 0.57 0.30 —   42.75 0.32 
Essence—  0.61 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 0.51 0.49 15.00 0.0802.00 0.010
Vanilla powder99.850.24 0.24 —   —   99.80 0.24 
Sign up—  0.091—   —   —   —   —   
Agar (E406)85.0 0.0740.063—   —   —   —   
Cognac—  0.016—   —   —   —   —   
Citric acid (E330)98.0 0.0150.014—   —   —   —   
Food paint—  0.007—   —   —   —   —   
Total247.05 10.03 34.41 43.80 150.27 
Output in finished product66.6 228.52 9.3  31.83 40.5  139.00 
Mass fraction by dry matter228.52 13.9  31.83 60.8  139.00 
To the aqueous phase54.8  
List of recipes

Recipe on №051 Cake "Cranberry" contained in handbooks:

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