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All groups → All products → Cakes → Mosoblkhleb cakes → Creamy fruit puff cake [Voskresensk] → on 61m cream → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Creamy fruit puff cake [Voskresensk] on 61m cream

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 up85.5 325.45 278.26 1.09 3.55 1.59 5.17 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 288.51 242.35 82.50 238.02 —/0.80 —/2.31 
Jam72.0 155.72 112.12 —   —   71.60 111.50 
Granulated sugar99.8561.84 61.75 —   —   99.75 61.69 
Fresh whole milk the weight ratio of fat 3.2%12.0 29.54 3.55 3.20 0.95 —/4.70 —/1.39 
Sign up27.0 16.49 4.45 11.9881.98 0.73 0.12 
Powdered sugar99.8512.24 12.23 —   —   99.80 12.22 
Salt96.5 2.60 2.51 —   —   —   —   
Vanilla powder99.850.63 0.63 —   —   99.80 0.63 
Citric acid (E330)98.0 0.43 0.42 —   —   —   —   
Sign up—  0.13 —   —   —   —   —   
Wine—  0.13 —   —   —   20.00 0.030
Total718.27 30.80 244.50 24.41 193.77 
Output in finished product86.0 682.35 29.3  232.27 23.2  184.08 
Mass fraction by dry matter682.35 34.0  232.27 27.0  184.08 
To the aqueous phase62.3  
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