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

Calculation of the mass fraction of sugar and fat: Cake Fruit flavor [Voskresensk] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 793.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85283.82 283.40 —   —   99.75 283.11 
Melange27.0 144.85 39.11 11.98817.36 0.73 1.06 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 124.64 104.70 82.50 102.83 —/0.80 —/1.00 
Starch syrup78.0 98.45 76.79 0.30 0.30 42.75 42.09 
Flour, premium85.5 70.40 60.19 1.09 0.77 1.59 1.12 
Sign up—  62.95 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 60.67 44.90 8.57 5.20 44.56/11.39 27.03/6.91 
Raw egg white12.0 35.39 4.25 —   —   0.9450.33 
Potato starch80.0 17.38 13.91 —   —   0.90 0.16 
Almond paste94.0 16.69 15.69 —   —   —   —   
Sign up99.1 8.35 8.27 34.47 2.88 48.15 4.02 
Fruit mousse96.0 8.35 8.01 —   —   —   —   
Agar (E406)85.0 2.75 2.33 —   —   —   —   
Citric acid (E330)98.0 2.09 2.05 —   —   —   —   
Citrus essence—  1.40 —   —   —   —   —   
Sign up—  0.87 —   —   —   —   —   
Total663.59 16.29 129.34 45.86 364.06 
Output in finished product76.5 607.19 14.9  118.35 42.0  333.12 
Mass fraction by dry matter607.19 19.5  118.35 54.9  333.12 
To the aqueous phase64.1  
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