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All groups → All products → Cakes → Mosoblkhleb cakes → Puff cake with souffle [Balashikha] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Puff cake with souffle [Balashikha] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 430 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 151.89 127.59 82.50 125.31 —/0.80 —/1.22 
Flour, premium85.5 144.38 123.45 1.09 1.57 1.59 2.30 
Granulated sugar99.8579.27 79.15 —   —   99.75 79.07 
Starch syrup78.0 33.66 26.26 0.30 0.10 42.75 14.39 
Water—  21.53 —   —   —   —   —   
Sign up74.0 20.75 15.35 8.57 1.78 44.56/11.39 9.25/2.36 
Raw egg white12.0 12.10 1.45 —   —   0.9450.11 
Melange27.0 7.32 1.98 11.9880.88 0.73 0.050
Fresh whole milk the weight ratio of fat 3.2%12.0 5.70 0.68 3.20 0.18 —/4.70 —/0.27 
Cocoa powder [Skurikhin]95.0 1.48 1.40 15.00 0.22 2.00 0.030
Sign up96.5 1.15 1.11 —   —   —   —   
Agar (E406)85.0 0.94 0.80 —   —   —   —   
Citric acid (E330)98.0 0.91 0.89 —   —   —   —   
Citrus essence—  0.48 —   —   —   —   —   
Vanilla powder99.850.12 0.12 —   —   99.80 0.12 
Sign up—  0.059—   —   —   —   —   
Total380.23 30.24 130.04 25.07 107.82 
Output in finished product84.4 363.12 28.9  124.19 23.9  102.97 
Mass fraction by dry matter363.12 34.2  124.19 28.4  102.97 
To the aqueous phase60.7  
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