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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → №122 Cake "Lily of the valley" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №122 Cake "Lily of the valley" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 72.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 22.65 16.76 —   —   71.50 16.19 
Flour, premium85.5 20.36 17.41 1.09 0.22 1.59 0.32 
Granulated sugar99.8518.81 18.78 —   —   99.75 18.76 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 11.21 9.41 82.50 9.25 —/0.80 —/0.090
Water—  3.70 —   —   —   —   —   
Sign up27.0 3.00 0.81 11.9880.36 0.73 0.020
Powdered sugar99.851.70 1.70 —   —   99.80 1.70 
Starch syrup78.0 1.67 1.30 0.30 0.01042.75 0.71 
Raw egg white12.0 0.33 0.040—   —   0.945—   
Cocoa powder [Skurikhin]95.0 0.15 0.14 15.00 0.0202.00 —   
Sign up—  0.12 —   —   —   —   —   
Salt96.5 0.0750.072—   —   —   —   
Potato starch80.0 0.0460.037—   —   0.90 —   
Ammonium carbonic (E503(i))—  0.019—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0190.009—   —   —   —   
Total66.48 13.68 9.86 52.37 37.76 
Output in finished product87.0 62.69 12.9  9.30 49.4  35.61 
Mass fraction by dry matter62.69 14.8  9.30 56.8  35.61 
To the aqueous phase79.1  
List of recipes

Recipe on №122 Cake "Lily of the valley" contained in handbooks:

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