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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 899.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85260.25 259.86 —   —   99.75 259.60 
Fruit from compote17.0 235.70 40.07 —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 134.42 112.91 82.50 110.90 —/0.80 —/1.08 
Melange27.0 114.84 31.01 11.98813.77 0.73 0.84 
Water—  65.13 —   —   —   —   —   
Sign up85.5 55.81 47.72 1.09 0.61 1.59 0.89 
Starch syrup78.0 49.15 38.34 0.30 0.15 42.75 21.01 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 30.29 22.41 8.57 2.60 44.56/11.39 13.50/3.45 
Fresh whole milk the weight ratio of fat 3.2%12.0 29.81 3.58 3.20 0.95 —/4.70 —/1.40 
Chocolate99.4 18.86 18.74 35.40 6.68 42.60 8.03 
Sign up12.0 17.67 2.12 —   —   0.9450.17 
Potato starch80.0 13.78 11.02 —   —   0.90 0.12 
Cognac or dessert wine—  2.86 —   —   —   —   —   
Agar (E406)85.0 1.37 1.16 —   —   —   —   
Citric acid (E330)98.0 1.04 1.02 —   —   —   —   
Sign up—  0.70 —   —   —   —   —   
Essence—  0.69 —   —   —   —   —   
Vanilla powder99.850.64 0.64 —   —   99.80 0.64 
Cognac—  0.14 —   —   —   —   —   
Wine—  0.14 —   —   —   20.00 0.030
Sign up—  0.11 —   —   —   —   —   
Total590.61 15.09 135.66 34.32 308.68 
Output in finished product60.4 542.77 13.9  124.67 31.5  283.68 
Mass fraction by dry matter542.77 23.0  124.67 52.3  283.68 
To the aqueous phase44.3  
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