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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 746.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85223.96 223.63 —   —   99.75 223.40 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 162.40 136.42 82.50 133.98 —/0.80 —/1.30 
Chocolate glaze [Skurikhin]99.1 113.81 112.79 34.47 39.23 48.15 54.80 
Flour, premium85.5 97.00 82.93 1.09 1.06 1.59 1.54 
Starch syrup78.0 85.71 66.86 0.30 0.26 42.75 36.64 
Sign up—  54.81 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 52.82 39.09 8.57 4.53 44.56/11.39 23.54/6.02 
Raw egg white12.0 37.04 4.44 —   —   0.9450.35 
Melange27.0 12.57 3.39 11.9881.51 0.73 0.090
Agar (E406)85.0 2.39 2.03 —   —   —   —   
Sign up98.0 1.82 1.79 —   —   —   —   
Citrus essence—  1.22 —   —   —   —   —   
Essence—  0.36 —   —   —   —   —   
Salt96.5 0.36 0.35 —   —   —   —   
Vanilla powder99.850.12 0.12 —   —   99.80 0.12 
Sign up—  0.091—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0910.045—   —   —   —   
Total673.88 24.20 180.57 46.27 345.24 
Output in finished product83.9 626.03 22.5  167.75 43.0  320.73 
Mass fraction by dry matter626.03 26.8  167.75 51.2  320.73 
To the aqueous phase72.7  
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