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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 423.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 157.76 132.52 82.50 130.15 —/0.80 —/1.26 
Flour, premium85.5 135.89 116.19 1.09 1.48 1.59 2.16 
Granulated sugar99.85124.92 124.73 —   —   99.75 124.61 
Fresh whole milk the weight ratio of fat 3.2%12.0 35.63 4.28 3.20 1.14 —/4.70 —/1.67 
Melange27.0 17.62 4.76 11.9882.11 0.73 0.13 
Sign up99.4 8.88 8.82 35.40 3.14 42.60 3.78 
Cocoa powder [Skurikhin]95.0 7.49 7.12 15.00 1.12 2.00 0.15 
Vanilla powder99.850.73 0.73 —   —   99.80 0.73 
Essence—  0.51 —   —   —   —   —   
Salt96.5 0.50 0.49 —   —   —   —   
Sign up—  0.33 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.13 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.13 0.063—   —   —   —   
Wine—  0.031—   —   —   20.00 0.010
Total399.69 32.82 139.14 31.49 133.47 
Output in finished product87.8 372.11 30.6  129.54 29.3  124.26 
Mass fraction by dry matter372.11 34.8  129.54 33.4  124.26 
To the aqueous phase70.6  
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