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All groups → All products → Cakes → Sponge cakes with piece baked semi-finished product → # 282 Biscuit cake glazed with milk fondant (oval) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: # 282 Biscuit cake glazed with milk fondant (oval) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 975.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85451.39 450.71 —   —   99.75 450.26 
Raw egg white12.0 214.53 25.74 —   —   0.9452.03 
Fresh whole milk the weight ratio of fat 3.2%12.0 182.61 21.91 3.20 5.84 —/4.70 —/8.58 
Flour, premium85.5 162.89 139.27 1.09 1.78 1.59 2.59 
Fruit filling74.0 144.15 106.67 —   —   71.50 103.07 
Sign up46.0 143.03 65.79 28.70441.06 —   —   
Apricot puree10.0 108.18 10.82 0.0600.0605.33 5.77 
Starch syrup78.0 45.65 35.61 0.30 0.14 42.75 19.52 
Essence—  0.95 —   —   —   —   —   
Vanilla powder99.850.91 0.91 —   —   99.80 0.91 
Sign up98.0 0.64 0.62 —   —   —   —   
Total858.07 5.01 48.88 60.45 589.73 
Output in finished product82.4 804.01 4.7  45.80 56.6  552.58 
Mass fraction by dry matter804.01 5.7  45.80 68.7  552.58 
To the aqueous phase76.3  
List of recipes

Recipe on # 282 Biscuit cake glazed with milk fondant (oval) contained in handbooks:

calculations, forms, documents: