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All groups → All products → Cakes → Tiny cakes → №369 Cake "Surprise" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №369 Cake "Surprise" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 741.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85214.55 214.23 —   —   99.75 214.01 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 158.74 133.34 82.50 130.96 —/0.80 —/1.27 
Flour, premium85.5 157.08 134.30 1.09 1.71 1.59 2.50 
Scraps from cakes and pastries70.0 144.94 101.46 —   —   —   —   
Fruit filling74.0 57.40 42.48 —   —   71.50 41.04 
Sign up27.0 48.29 13.04 11.9885.79 0.73 0.35 
Raw egg white12.0 25.00 3.00 —   —   0.9450.24 
Fresh whole milk the weight ratio of fat 3.2%12.0 24.50 2.94 3.20 0.78 —/4.70 —/1.15 
water—  14.38 —   —   —   —   —   
Chicken eggs [chicken egg] [2]27.0 6.53 1.76 11.99 0.78 0.73 0.050
Sign up95.0 4.77 4.53 15.00 0.72 2.00 0.10 
Ammonium carbonic (E503(i))—  2.39 —   —   —   —   —   
Baking soda (E500(ii))50.0 2.39 1.20 —   —   —   —   
Vanilla essence—  0.53 —   —   —   —   —   
Agar (E406)85.0 0.40 0.34 —   —   —   —   
Sign up98.0 0.27 0.26 —   —   —   —   
Cognac—  0.15 —   —   —   —   —   
Vanilla powder99.850.14 0.14 —   —   99.80 0.14 
Total653.01 18.99 140.74 35.08 260.00 
Output in finished product84.3 624.93 18.2  134.69 33.6  248.82 
Mass fraction by dry matter624.93 21.6  134.69 39.8  248.82 
To the aqueous phase68.2  
List of recipes

Recipe on №369 Cake "Surprise" contained in handbooks:

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