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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 432.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85271.65 271.24 —   —   99.75 270.97 
Raw egg white12.0 85.19 10.22 —   —   0.9450.81 
Chocolate glaze [Skurikhin]99.1 76.32 75.64 34.47 26.31 48.15 36.75 
Starch syrup78.0 33.39 26.04 0.30 0.10 42.75 14.27 
water—  27.66 —   —   —   —   —   
Sign up95.0 25.44 24.17 15.00 3.82 2.00 0.51 
Apple puree [GOST]10.0 23.98 2.40 0.0920.0208.6232.07 
Powdered sugar99.8515.99 15.97 —   —   99.80 15.96 
Agar (E406)85.0 1.94 1.65 —   —   —   —   
Vanilla powder99.851.38 1.38 —   —   99.80 1.38 
Sign up98.0 0.32 0.31 —   —   —   —   
Essence—  0.16 —   —   —   —   —   
Dye—  0.048—   —   —   —   —   
Vanillin—  0.032—   —   —   —   —   
Total429.01 6.99 30.25 79.20 342.72 
Output in finished product91.2 394.69 6.4  27.83 72.9  315.30 
Mass fraction by dry matter394.69 7.1  27.83 79.9  315.30 
To the aqueous phase89.2  
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