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All groups → All products → Cakes → Sand cakes → Sandy fruit cakes → №149 Cake "Minsk" → No. 149 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №149 Cake "Minsk" No. 149

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 290.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 84.01 71.83 1.09 0.92 1.59 1.34 
Fruit cooking69.0 83.35 57.51 —   —   67.00 55.84 
Granulated sugar99.8560.72 60.63 —   —   99.75 60.57 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 46.03 38.66 82.50 37.97 —/0.80 —/0.37 
Roasted kernels97.5 17.86 17.41 52.00 9.29 1.00 0.18 
Sign up12.0 16.03 1.92 —   —   0.9450.15 
Melange27.0 10.74 2.90 11.9881.29 0.73 0.080
Vanilla powder99.851.09 1.09 —   —   99.80 1.09 
Raw egg yolk46.0 1.02 0.47 28.7040.29 —   —   
water—  0.82 —   —   —   —   —   
Sign up—  0.31 —   —   —   —   —   
Salt96.5 0.31 0.30 —   —   —   —   
Ammonium carbonic (E503(i))—  0.077—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0770.039—   —   —   —   
Citric acid (E330)98.0 0.0050.004—   —   —   —   
Total252.76 17.14 49.76 41.16 119.49 
Output in finished product83.8 243.16 16.5  47.87 39.6  114.95 
Mass fraction by dry matter243.16 19.7  47.87 47.3  114.95 
To the aqueous phase70.9  
List of recipes

Recipe on №149 Cake "Minsk" contained in handbooks:

calculations, forms, documents: