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

Calculation of the mass fraction of sugar and fat: Forest Guest cake [Noginsk] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 865.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85337.50 336.99 —   —   99.75 336.66 
Melange27.0 231.15 62.41 11.98827.71 0.73 1.69 
Flour, premium85.5 195.12 166.83 1.09 2.13 1.59 3.10 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 158.16 132.85 82.50 130.48 —/0.80 —/1.27 
Fresh whole milk the weight ratio of fat 3.2%12.0 68.02 8.16 3.20 2.18 —/4.70 —/3.20 
Sign up52.0 13.17 6.85 25.00 3.29 27.00 3.56 
Cocoa powder [Skurikhin]95.0 12.21 11.60 15.00 1.83 2.00 0.24 
Ammonium carbonic (E503(i))—  1.50 —   —   —   —   —   
Essence—  1.50 —   —   —   —   —   
Vanilla powder99.851.40 1.40 —   —   99.80 1.40 
Sign up—  0.59 —   —   —   —   —   
Wine—  0.095—   —   —   20.00 0.020
Total727.09 19.37 167.62 40.40 349.58 
Output in finished product78.2 676.92 18.0  156.05 37.6  325.46 
Mass fraction by dry matter676.92 23.1  156.05 48.1  325.46 
To the aqueous phase63.3  
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