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All groups → All products → Cakes → Custard cakes → №166 Cake "Zenith" → No. 166 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №166 Cake "Zenith" No. 166

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 438.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 160.85 135.12 82.50 132.70 —/0.80 —/1.29 
Melange27.0 141.54 38.22 11.98816.97 0.73 1.03 
Granulated sugar99.8595.84 95.70 —   —   99.75 95.60 
Flour, premium85.5 82.05 70.16 1.09 0.89 1.59 1.30 
Fresh whole milk the weight ratio of fat 3.2%12.0 57.70 6.92 3.20 1.85 —/4.70 —/2.71 
Sign up—  47.01 —   —   —   —   —   
Chicken eggs [chicken egg] [2]27.0 8.77 2.37 11.99 1.05 0.73 0.060
Vanilla powder99.851.03 1.03 —   —   99.80 1.03 
Salt96.5 1.03 0.99 —   —   —   —   
Cocoa powder [Skurikhin]95.0 0.48 0.46 15.00 0.0702.00 0.010
Sign up—  0.43 —   —   —   —   —   
Agar (E406)85.0 0.12 0.10 —   —   —   —   
Vanilla essence—  0.012—   —   —   —   —   
Total351.06 35.02 153.53 23.18 101.63 
Output in finished product75.4 330.70 33.0  144.63 21.8  95.74 
Mass fraction by dry matter330.70 43.7  144.63 29.0  95.74 
To the aqueous phase47.1  
List of recipes

Recipe on №166 Cake "Zenith" contained in handbooks:

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