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All groups → All products → Cakes → Sand cakes → Sandy curd cakes → №157 Cake "Curd" → No. 157 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №157 Cake "Curd" No. 157

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 240.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up72.0 72.05 51.88 0.20 0.14 70.10 50.51 
Granulated sugar99.8552.49 52.41 —   —   99.75 52.36 
Flour, premium85.5 44.81 38.31 1.09 0.49 1.59 0.71 
Cottage mass fraction of fat eighteen%35.0 40.39 14.14 16.58 6.70 —/2.58 —/1.04 
Melange27.0 25.60 6.91 11.9883.07 0.73 0.19 
Sign up84.0 24.93 20.94 82.50 20.57 —/0.80 —/0.20 
Powdered sugar99.854.49 4.48 —   —   99.80 4.48 
Baking soda (E500(ii))50.0 0.0790.039—   —   —   —   
Total189.11 12.90 30.97 45.42 109.06 
Output in finished product74.0 177.77 12.1  29.11 42.7  102.52 
Mass fraction by dry matter177.77 16.4  29.11 57.7  102.52 
To the aqueous phase62.2  
List of recipes

Recipe on №157 Cake "Curd" contained in handbooks:

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