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All groups → All products → Cakes → Almond and nut cakes → №362 Cake "Pyramid" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №362 Cake "Pyramid" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 950.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 293.44 246.49 82.50 242.09 —/0.80 —/2.35 
Granulated sugar99.85276.43 276.01 —   —   99.75 275.74 
Chocolate glaze [Skurikhin]99.1 219.76 217.78 34.47 75.75 48.15 105.81 
Fresh whole milk the weight ratio of fat 3.2%12.0 88.76 10.65 3.20 2.84 —/4.70 —/4.17 
Raw almond kernels94.0 64.85 60.96 52.60 34.11 5.90 3.83 
Sign up12.0 51.88 6.23 —   —   0.9450.49 
Cocoa powder [Skurikhin]95.0 29.34 27.87 15.00 4.40 2.00 0.59 
Flour, premium85.5 17.29 14.79 1.09 0.19 1.59 0.27 
Chicken eggs [chicken egg] [2]27.0 13.04 3.52 11.99 1.56 0.73 0.10 
Vanilla powder99.851.62 1.62 —   —   99.80 1.62 
Sign up85.0 0.19 0.16 —   —   —   —   
Total866.09 37.96 360.94 41.30 392.69 
Output in finished product85.6 814.13 35.7  339.29 38.8  369.13 
Mass fraction by dry matter814.13 41.7  339.29 45.3  369.13 
To the aqueous phase73.0  
List of recipes

Recipe on №362 Cake "Pyramid" contained in handbooks:

calculations, forms, documents: