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

Calculation of the mass fraction of sugar and fat: Cake Moscow region [Balashikha] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 755.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85292.16 291.72 —   —   99.75 291.43 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 246.07 206.70 82.50 203.01 —/0.80 —/1.97 
Starch syrup78.0 84.24 65.70 0.30 0.25 42.75 36.01 
Fresh whole milk the weight ratio of fat 3.2%12.0 59.08 7.09 3.20 1.89 —/4.70 —/2.78 
Water—  53.86 —   —   —   —   —   
Sign up74.0 51.91 38.41 8.57 4.45 44.56/11.39 23.13/5.91 
Raw egg white12.0 30.28 3.63 —   —   0.9450.29 
Cocoa powder [Skurikhin]95.0 6.82 6.48 15.00 1.02 2.00 0.14 
Agar (E406)85.0 2.35 2.00 —   —   —   —   
Citric acid (E330)98.0 1.79 1.76 —   —   —   —   
Sign up99.851.23 1.23 —   —   99.80 1.23 
Citrus essence—  1.20 —   —   —   —   —   
Cognac—  0.42 —   —   —   —   —   
Wine—  0.15 —   —   —   20.00 0.030
Total624.73 27.86 210.62 47.52 359.19 
Output in finished product76.9 581.62 25.9  196.09 44.2  334.40 
Mass fraction by dry matter581.62 33.7  196.09 57.5  334.40 
To the aqueous phase65.7  
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