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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Splash of champagne [Noginsk] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cake Splash of champagne [Noginsk] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 801.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85255.84 255.46 —   —   99.75 255.20 
Fruit10.0 174.86 17.49 —   —   —   —   
Starch syrup78.0 154.95 120.86 0.30 0.46 42.75 66.24 
water—  88.55 —   —   —   —   —   
Raw egg white12.0 61.36 7.36 —   —   0.9450.58 
Sign up27.0 38.96 10.52 11.9884.67 0.73 0.28 
Flour, premium85.5 32.89 28.12 1.09 0.36 1.59 0.52 
Jam69.0 31.34 21.63 —   —   65.30 20.47 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 28.63 24.05 82.50 23.62 —/0.80 —/0.23 
Fresh whole milk the weight ratio of fat 3.2%12.0 11.99 1.44 3.20 0.38 —/4.70 —/0.56 
Sign up85.0 8.06 6.85 —   —   —   —   
Integrated Nutritional Supplement emulsifier churning paste [3]52.0 2.22 1.15 25.00 0.56 27.00 0.60 
Essence—  1.04 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 0.76 0.72 15.00 0.11 2.00 0.020
Vanilla powder99.850.41 0.40 —   —   99.80 0.41 
Sign up—  0.25 —   —   —   —   —   
Citric acid (E330)98.0 0.20 0.20 —   —   —   —   
Cognac—  0.072—   —   —   —   —   
Wine—  0.041—   —   —   20.00 0.010
Food paint—  0.024—   —   —   —   —   
Total496.25 3.76 30.16 43.02 344.84 
Output in finished product58.2 466.48 3.5  28.35 40.4  324.15 
Mass fraction by dry matter466.48 6.1  28.35 69.5  324.15 
To the aqueous phase49.2  
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