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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 304.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8586.03 85.90 —   —   99.75 85.81 
Chocolate glaze [Skurikhin]99.1 74.01 73.35 34.47 25.51 48.15 35.64 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 41.50 34.86 82.50 34.24 —/0.80 —/0.33 
Starch syrup78.0 32.78 25.57 0.30 0.10 42.75 14.01 
Flour, premium85.5 27.03 23.11 1.09 0.29 1.59 0.43 
Sign up—  20.96 —   —   —   —   —   
Margarine84.0 20.46 17.19 82.20 16.82 1.00 0.20 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 20.20 14.95 8.57 1.73 44.56/11.39 9.00/2.30 
Melange27.0 14.43 3.90 11.9881.73 0.73 0.11 
Raw egg white12.0 11.79 1.41 —   —   0.9450.11 
Sign up85.0 0.91 0.78 —   —   —   —   
Citric acid (E330)98.0 0.70 0.68 —   —   —   —   
Citrus essence—  0.47 —   —   —   —   —   
Total281.71 26.41 80.42 48.28 147.02 
Output in finished product85.1 259.17 24.3  73.99 44.4  135.26 
Mass fraction by dry matter259.17 28.5  73.99 52.2  135.26 
To the aqueous phase74.9  
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