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All groups → All products → Cakes → Sand cakes → Sandy curd cakes → №158 Cake "Vitebsk" → No. 158 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №158 Cake "Vitebsk" No. 158

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 740 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up66.0 197.01 130.02 —   —   57.40 113.08 
Flour, premium85.5 176.46 150.87 1.09 1.92 1.59 2.81 
Low-fat cottage cheese22.0 134.11 29.50 0.47 0.63 2.57 3.45 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 123.52 103.76 82.50 101.90 —/0.80 —/0.99 
Granulated sugar99.85104.62 104.46 —   —   99.75 104.36 
Sign up97.5 79.56 77.57 52.00 41.37 1.00 0.80 
Water—  24.77 —   —   —   —   —   
Melange27.0 15.53 4.19 11.9881.86 0.73 0.11 
Starch syrup78.0 11.15 8.69 0.30 0.03042.75 4.77 
Cocoa powder [Skurikhin]95.0 4.65 4.42 15.00 0.70 2.00 0.090
Sign up—  0.26 —   —   —   —   —   
Vanilla powder99.850.23 0.23 —   —   99.80 0.23 
Citrus essence—  0.15 —   —   —   —   —   
Total613.73 20.06 148.41 31.13 230.34 
Output in finished product78.0 576.90 18.9  139.50 29.3  216.52 
Mass fraction by dry matter576.90 24.2  139.50 37.5  216.52 
To the aqueous phase57.0  
List of recipes

Recipe on №158 Cake "Vitebsk" contained in handbooks:

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