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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 991.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85297.40 296.95 —   —   99.75 296.66 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 188.24 158.12 82.50 155.30 —/0.80 —/1.51 
Starch syrup78.0 148.69 115.98 0.30 0.45 42.75 63.56 
Chocolate glaze [Skurikhin]99.1 147.43 146.11 34.47 50.82 48.15 70.99 
Water—  95.08 —   —   —   —   —   
Sign up74.0 91.63 67.81 8.57 7.85 44.56/11.39 40.83/10.44 
Roasted kernels97.5 73.72 71.87 52.00 38.33 1.00 0.74 
Raw egg white12.0 53.45 6.41 —   —   0.9450.51 
Agar (E406)85.0 4.15 3.52 —   —   —   —   
Citric acid (E330)98.0 3.16 3.10 —   —   —   —   
Sign up—  2.12 —   —   —   —   —   
Total869.87 25.50 252.75 48.53 481.06 
Output in finished product80.7 800.28 23.5  232.53 44.6  442.57 
Mass fraction by dry matter800.28 29.1  232.53 55.3  442.57 
To the aqueous phase69.9  
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