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All groups → All products → Cakes → Mosoblkhleb cakes → Puff cake with almonds [Wedge] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Puff cake with almonds [Wedge] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 166.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 62.27 52.31 82.50 51.37 —/0.80 —/0.50 
Flour, premium85.5 45.28 38.72 1.09 0.49 1.59 0.72 
Granulated sugar99.8527.73 27.69 —   —   99.75 27.66 
Dried almond kernel96.0 17.03 16.35 53.70 9.15 6.00 1.02 
Coconut sprinkle98.0 15.33 15.02 64.53 9.89 7.35 1.13 
Sign up12.0 13.25 1.59 3.20 0.42 —/4.70 —/0.62 
Melange27.0 2.29 0.62 11.9880.27 0.73 0.020
Salt96.5 0.36 0.35 —   —   —   —   
Vanilla powder99.850.28 0.28 —   —   99.80 0.28 
Citric acid (E330)98.0 0.0600.059—   —   —   —   
Sign up—  0.060—   —   —   —   —   
Wine—  0.060—   —   —   20.00 0.010
Total153.00 43.05 71.59 18.98 31.57 
Output in finished product87.4 145.35 40.9  68.01 18.0  29.99 
Mass fraction by dry matter145.35 46.8  68.01 20.6  29.99 
To the aqueous phase58.8  
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