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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 338.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8592.53 92.39 —   —   99.75 92.30 
Flour, premium85.5 80.90 69.17 1.09 0.88 1.59 1.29 
Chocolate glaze [Skurikhin]99.1 64.44 63.86 34.47 22.21 48.15 31.03 
Margarine84.0 61.23 51.44 82.20 50.33 1.00 0.61 
Melange27.0 43.18 11.66 11.9885.18 0.73 0.32 
Sign up84.0 19.81 16.64 82.50 16.34 —/0.80 —/0.16 
Starch syrup78.0 15.65 12.21 0.30 0.05042.75 6.69 
Water—  10.01 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 9.64 7.14 8.57 0.83 44.56/11.39 4.30/1.10 
Raw egg white12.0 5.63 0.68 —   —   0.9450.050
Sign up100.0 5.60 5.60 100.00 5.60 —   —   
Agar (E406)85.0 0.44 0.37 —   —   —   —   
Citric acid (E330)98.0 0.33 0.33 —   —   —   —   
Citrus essence—  0.22 —   —   —   —   —   
Total331.47 29.94 101.42 40.56 137.41 
Output in finished product91.1 308.59 27.9  94.42 37.8  127.93 
Mass fraction by dry matter308.59 30.6  94.42 41.5  127.93 
To the aqueous phase80.9  
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