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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → No. 117 Cake "Abricotin" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 117 Cake "Abricotin" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 396.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 115.94 97.39 82.50 95.65 —/0.80 —/0.93 
Granulated sugar99.85107.33 107.17 —   —   99.75 107.06 
Flour, premium85.5 103.27 88.29 1.09 1.13 1.59 1.64 
Powdered sugar99.8530.75 30.70 —   —   99.80 30.69 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 23.06 17.06 8.57 1.98 44.56/11.39 10.28/2.63 
Sign up—  22.32 —   —   —   —   —   
Melange27.0 15.07 4.07 11.9881.81 0.73 0.11 
Apricot liqueur40.0 10.22 4.09 —   —   —   —   
Fruit70.0 10.22 7.15 —   —   —   —   
Starch syrup78.0 10.04 7.84 0.30 0.03042.75 4.29 
Sign up97.5 3.68 3.59 52.00 1.91 1.00 0.040
Fresh whole milk the weight ratio of fat 3.2%12.0 0.91 0.11 3.20 0.030—/4.70 —/0.040
Essence—  0.62 —   —   —   —   —   
Vanilla powder99.850.57 0.57 —   —   99.80 0.57 
Salt96.5 0.38 0.37 —   —   —   —   
Sign up27.0 0.24 0.06611.99 0.0300.73 —   
Potato starch80.0 0.22 0.17 —   —   0.90 —   
Cognac or dessert wine—  0.19 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 0.18 0.17 15.00 0.0302.00 —   
Ammonium carbonic (E503(i))—  0.10 —   —   —   —   —   
Sign up50.0 0.10 0.048—   —   —   —   
Cognac—  0.006—   —   —   —   —   
Total368.85 25.90 102.60 39.64 157.02 
Output in finished product88.7 351.51 24.7  97.78 37.8  149.64 
Mass fraction by dry matter351.51 27.8  97.78 42.6  149.64 
To the aqueous phase77.1  
List of recipes

Recipe on No. 117 Cake "Abricotin" contained in handbooks:

calculations, forms, documents: