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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 617.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 244.26 205.17 82.50 201.51 —/0.80 —/1.95 
Flour, premium85.5 228.29 195.19 1.09 2.49 1.59 3.63 
Melange27.0 125.04 33.76 11.98814.99 0.73 0.91 
Granulated sugar99.8574.25 74.13 —   —   99.75 74.06 
Fresh whole milk the weight ratio of fat 3.2%12.0 51.61 6.19 3.20 1.65 —/4.70 —/2.43 
Sign up99.8522.63 22.60 —   —   99.80 22.58 
Salt96.5 1.71 1.65 —   —   —   —   
Citric acid (E330)98.0 0.28 0.28 —   —   —   —   
Vanillin—  0.16 —   —   —   —   —   
Sorbic acid (E200)—  0.065—   —   —   —   —   
Total538.97 35.74 220.64 16.85 104.03 
Output in finished product82.9 512.02 34.0  209.61 16.0  98.83 
Mass fraction by dry matter512.02 40.9  209.61 19.3  98.83 
To the aqueous phase48.4  
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