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All groups → All products → Cakes → Combination cakes → Biscuit and sand cakes → №206 Cake "Mayus" → No. 206 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №206 Cake "Mayus" No. 206

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 961.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 240.94 202.39 82.50 198.78 —/0.80 —/1.93 
Granulated sugar99.85226.14 225.80 —   —   99.75 225.57 
Melange27.0 154.94 41.83 11.98818.57 0.73 1.13 
Flour, premium85.5 132.20 113.03 1.09 1.44 1.59 2.10 
Water—  116.66 —   —   —   —   —   
Sign up99.85110.50 110.34 —   —   99.80 110.28 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 82.88 61.33 8.57 7.10 44.56/11.39 36.93/9.44 
Potato starch80.0 17.65 14.12 —   —   0.90 0.16 
Cognac or dessert wine—  10.19 —   —   —   —   —   
"Patterned" chocolate99.4 7.44 7.39 35.90 2.67 —   —   
Sign up97.5 7.44 7.25 52.00 3.87 1.00 0.070
Raw egg white12.0 3.58 0.43 —   —   0.9450.030
Vanilla powder99.852.11 2.11 —   —   99.80 2.11 
Essence—  1.14 —   —   —   —   —   
Starch syrup78.0 1.02 0.80 0.30 —   42.75 0.44 
Sign up—  0.38 —   —   —   —   —   
Salt96.5 0.22 0.22 —   —   —   —   
Agar (E406)85.0 0.10 0.087—   —   —   —   
Ammonium carbonic (E503(i))—  0.057—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0570.028—   —   —   —   
Sign up98.0 0.0200.020—   —   —   —   
Food paint—  0.010—   —   —   —   —   
Total787.17 24.17 232.43 40.17 386.21 
Output in finished product77.0 739.94 22.7  218.48 37.8  363.04 
Mass fraction by dry matter739.94 29.5  218.48 49.1  363.04 
To the aqueous phase62.1  
List of recipes

Recipe on №206 Cake "Mayus" contained in handbooks:

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