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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №138 Cake "Ward" → No. 138 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №138 Cake "Ward" No. 138

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 587.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 175.77 147.64 82.50 145.01 —/0.80 —/1.41 
Granulated sugar99.85169.57 169.32 —   —   99.75 169.15 
Flour, premium85.5 155.57 133.01 1.09 1.70 1.59 2.47 
Roasted kernels97.5 54.74 53.37 52.00 28.46 1.00 0.55 
Fresh whole milk the weight ratio of fat 3.2%12.0 52.37 6.28 3.20 1.68 —/4.70 —/2.46 
Sign up27.0 24.26 6.55 11.99 2.91 0.73 0.18 
"Patterned" chocolate99.4 11.99 11.92 35.90 4.30 —   —   
water—  8.21 —   —   —   —   —   
Melange27.0 3.07 0.83 11.9880.37 0.73 0.020
Natural roasted coffee96.0 1.10 1.06 14.40 0.16 2.80 0.030
Sign up99.851.01 1.01 —   —   99.80 1.01 
Essence—  0.94 —   —   —   —   —   
Cognac or dessert wine—  0.41 —   —   —   —   —   
Potato starch80.0 0.37 0.30 —   —   0.90 —   
Salt96.5 0.32 0.31 —   —   —   —   
Sign up95.0 0.29 0.27 15.00 0.0402.00 0.010
Baking soda (E500(ii))50.0 0.12 0.060—   —   —   —   
Ammonium carbonic (E503(i))—  0.060—   —   —   —   —   
Citric acid (E330)98.0 0.0600.059—   —   —   —   
Total532.00 31.41 184.63 29.93 175.94 
Output in finished product86.4 508.06 30.0  176.32 28.6  168.02 
Mass fraction by dry matter508.06 34.7  176.32 33.1  168.02 
To the aqueous phase67.8  
List of recipes

Recipe on №138 Cake "Ward" contained in handbooks:

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