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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 916.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85333.38 332.88 —   —   99.75 332.55 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 215.80 181.28 82.50 178.04 —/0.80 —/1.73 
Starch syrup78.0 117.18 91.40 0.30 0.35 42.75 50.09 
Water—  98.10 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 80.59 59.63 8.57 6.91 44.56/11.39 35.91/9.18 
Sign up27.0 78.52 21.20 11.99 9.41 0.73 0.57 
Cocoa powder [Skurikhin]95.0 60.68 57.64 15.00 9.10 2.00 1.21 
Raw egg white12.0 41.14 4.94 —   —   0.9450.39 
Flour, premium85.5 27.17 23.23 1.09 0.30 1.59 0.43 
Agar (E406)85.0 3.19 2.71 —   —   —   —   
Sign up98.0 2.43 2.39 —   —   —   —   
Citrus essence—  1.63 —   —   —   —   —   
Vanilla powder99.850.69 0.68 —   —   99.80 0.69 
Cognac—  0.28 —   —   —   —   —   
Essence—  0.061—   —   —   —   —   
Total777.99 22.26 204.11 46.79 428.93 
Output in finished product78.9 723.53 20.7  189.82 43.5  398.90 
Mass fraction by dry matter723.53 26.2  189.82 55.1  398.90 
To the aqueous phase67.3  
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