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All groups → All products → Cakes → Biscuit sliced cakes → No. 262 Biscuit cake glazed with milk fondant (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 262 Biscuit cake glazed with milk fondant (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 410.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85155.02 154.79 —   —   99.75 154.63 
Melange27.0 106.11 28.65 11.98812.72 0.73 0.77 
Fruit filling74.0 83.06 61.46 —   —   71.50 59.39 
Fresh whole milk the weight ratio of fat 3.2%12.0 74.24 8.91 3.20 2.38 —/4.70 —/3.49 
Flour, premium85.5 51.57 44.09 1.09 0.56 1.59 0.82 
Sign up—  35.16 —   —   —   —   —   
Starch syrup78.0 18.56 14.48 0.30 0.06042.75 7.93 
Potato starch80.0 12.73 10.19 —   —   0.90 0.11 
Cocoa powder [Skurikhin]95.0 10.38 9.86 15.00 1.56 2.00 0.21 
Cognac or dessert wine—  2.99 —   —   —   —   —   
Sign up—  0.64 —   —   —   —   —   
Vanilla powder99.850.37 0.37 —   —   99.80 0.37 
Essence of rum—  0.12 —   —   —   —   —   
Total332.80 4.21 17.28 55.23 226.50 
Output in finished product74.5 305.51 3.9  15.86 50.7  207.93 
Mass fraction by dry matter305.51 5.2  15.86 68.1  207.93 
To the aqueous phase66.5  
List of recipes

Recipe on No. 262 Biscuit cake glazed with milk fondant (sliced) contained in handbooks:

calculations, forms, documents: