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All groups → All products → Cakes → Biscuit sliced cakes → №265 Fruit-jelly cake "Biscuit" (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №265 Fruit-jelly cake "Biscuit" (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 503.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 176.71 130.77 —   —   71.50 126.35 
Granulated sugar99.85108.80 108.64 —   —   99.75 108.53 
Melange27.0 107.44 29.01 11.98812.88 0.73 0.78 
Fruit70.0 69.84 48.89 —   —   —   —   
Flour, premium85.5 52.21 44.64 1.09 0.57 1.59 0.83 
Sign up—  49.87 —   —   —   —   —   
Potato starch80.0 12.89 10.31 —   —   0.90 0.12 
Starch syrup78.0 5.58 4.35 0.30 0.02042.75 2.39 
Cognac or dessert wine—  2.05 —   —   —   —   —   
Essence—  0.81 —   —   —   —   —   
Sign up85.0 0.56 0.47 —   —   —   —   
Citric acid (E330)98.0 0.11 0.11 —   —   —   —   
Essence of rum—  0.082—   —   —   —   —   
Food paint—  0.054—   —   —   —   —   
Total377.19 2.67 13.47 47.46 239.00 
Output in finished product69.4 349.65 2.5  12.49 44.0  221.55 
Mass fraction by dry matter349.65 3.6  12.49 63.4  221.55 
To the aqueous phase59.0  
List of recipes

№265 Fruit-jelly cake "Biscuit" (sliced) (recipe number 1) included in recipes:

# 418 Small cakes "Tbilisi set"recipe number 1

Recipe on №265 Fruit-jelly cake "Biscuit" (sliced) contained in handbooks:

calculations, forms, documents: