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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 574.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 156.63 155.22 34.47 53.99 48.15 75.42 
Granulated sugar99.85151.69 151.46 —   —   99.75 151.31 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 96.01 80.65 82.50 79.21 —/0.80 —/0.77 
Starch syrup78.0 75.84 59.16 0.30 0.23 42.75 32.42 
Water—  48.50 —   —   —   —   —   
Sign up74.0 46.74 34.58 8.57 4.01 44.56/11.39 20.83/5.32 
Cocoa powder [Skurikhin]95.0 28.30 26.89 15.00 4.25 2.00 0.57 
Raw egg white12.0 27.24 3.27 —   —   0.9450.26 
Colored vermicelli sprinkle99.8513.46 13.44 —   —   —   —   
Agar (E406)85.0 2.11 1.80 —   —   —   —   
Sign up98.0 1.61 1.58 —   —   —   —   
Citrus essence—  1.08 —   —   —   —   —   
Total528.04 24.68 141.69 49.59 284.77 
Output in finished product84.6 485.80 22.7  130.36 45.6  261.99 
Mass fraction by dry matter485.80 26.8  130.36 53.9  261.99 
To the aqueous phase74.8  
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