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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 424.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85173.24 172.98 —   —   99.75 172.81 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 115.44 96.97 82.50 95.24 —/0.80 —/0.92 
Starch syrup78.0 45.41 35.42 0.30 0.14 42.75 19.41 
Water—  29.04 —   —   —   —   —   
Melange27.0 28.88 7.80 11.9883.46 0.73 0.21 
Sign up74.0 27.98 20.71 8.57 2.40 44.56/11.39 12.47/3.19 
Fresh whole milk the weight ratio of fat 3.2%12.0 23.93 2.87 3.20 0.77 —/4.70 —/1.12 
Raw egg white12.0 21.95 2.63 —   —   0.9450.21 
Flour, premium85.5 14.04 12.00 1.09 0.15 1.59 0.22 
Potato starch80.0 3.47 2.77 —   —   0.90 0.030
Sign up85.0 1.27 1.08 —   —   —   —   
Citric acid (E330)98.0 0.97 0.95 —   —   —   —   
Citrus essence—  0.65 —   —   —   —   —   
Vanilla powder99.850.63 0.62 —   —   99.80 0.63 
Essence—  0.17 —   —   —   —   —   
Sign up—  0.11 —   —   —   —   —   
Wine—  0.11 —   —   —   20.00 0.020
Total356.80 24.04 102.16 49.28 209.41 
Output in finished product77.2 327.90 22.1  93.89 45.3  192.45 
Mass fraction by dry matter327.90 28.6  93.89 58.7  192.45 
To the aqueous phase66.5  
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