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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 404.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up66.0 137.99 91.07 —   —   57.40 79.21 
Granulated sugar99.85117.98 117.80 —   —   99.75 117.69 
Melange27.0 101.37 27.37 11.98812.15 0.73 0.74 
Water—  57.02 —   —   —   —   —   
Flour, premium85.5 49.26 42.12 1.09 0.54 1.59 0.78 
Sign up80.0 12.16 9.73 —   —   0.90 0.11 
Cognac or dessert wine—  4.07 —   —   —   —   —   
Raw egg white12.0 2.84 0.34 —   —   0.9450.030
Starch syrup78.0 1.97 1.54 0.30 0.01042.75 0.84 
Essence—  0.67 —   —   —   —   —   
Sign up85.0 0.24 0.20 —   —   —   —   
Essence of rum—  0.16 —   —   —   —   —   
Citric acid (E330)98.0 0.0410.040—   —   —   —   
Food paint—  0.019—   —   —   —   —   
Vanillin—  0.008—   —   —   —   —   
Total290.22 3.14 12.70 49.32 199.40 
Output in finished product66.0 267.00 2.9  11.68 45.4  183.45 
Mass fraction by dry matter267.00 4.4  11.68 68.7  183.45 
To the aqueous phase57.2  
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