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All groups → All products → Cakes → Combination cakes → Biscuit and sand cakes → №201 Cake "Spark" → No. 201 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №201 Cake "Spark" No. 201

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 561.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85174.25 173.99 —   —   99.75 173.81 
Flour, premium85.5 115.36 98.63 1.09 1.26 1.59 1.83 
Melange27.0 113.09 30.53 11.98813.56 0.73 0.83 
water—  92.28 —   —   —   —   —   
Fruit filling74.0 81.06 59.98 —   —   71.50 57.96 
Sign up84.0 52.01 43.68 82.50 42.91 —/0.80 —/0.42 
Potato starch80.0 12.57 10.05 —   —   0.90 0.11 
Starch syrup78.0 8.97 7.00 0.30 0.03042.75 3.83 
Cognac or dessert wine—  3.94 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 3.81 2.82 8.57 0.33 44.56/11.39 1.70/0.43 
Sign up—  1.14 —   —   —   —   —   
Agar (E406)85.0 0.90 0.76 —   —   —   —   
Salt96.5 0.24 0.23 —   —   —   —   
Citric acid (E330)98.0 0.18 0.18 —   —   —   —   
Vanilla powder99.850.18 0.18 —   —   99.80 0.18 
Sign up—  0.16 —   —   —   —   —   
Food paint—  0.087—   —   —   —   —   
Ammonium carbonic (E503(i))—  0.060—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0600.030—   —   —   —   
Total428.06 10.35 58.09 42.91 240.80 
Output in finished product71.7 402.38 9.7  54.61 40.3  226.35 
Mass fraction by dry matter402.38 13.6  54.61 56.3  226.35 
To the aqueous phase58.8  
List of recipes

Recipe on №201 Cake "Spark" contained in handbooks:

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