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

Calculation of the mass fraction of sugar and fat: May Lilac cake [Noginsk] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 673.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85262.18 261.79 —   —   99.75 261.52 
Starch syrup78.0 199.66 155.73 0.30 0.60 42.75 85.35 
water—  101.04 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 64.48 54.17 82.50 53.20 —/0.80 —/0.52 
Raw egg white12.0 60.52 7.26 —   —   0.9450.57 
Sign up97.5 32.06 31.26 50.84 16.30 2.09 0.67 
Fresh whole milk the weight ratio of fat 3.2%12.0 26.63 3.20 3.20 0.85 —/4.70 —/1.25 
Agar (E406)85.0 10.24 8.70 —   —   —   —   
Essence—  0.93 —   —   —   —   —   
Vanilla powder99.850.57 0.57 —   —   99.80 0.57 
Sign up—  0.12 —   —   —   —   —   
Wine—  0.12 —   —   —   20.00 0.020
Total522.68 10.53 70.95 51.92 349.85 
Output in finished product71.4 480.86 9.7  65.27 47.8  321.86 
Mass fraction by dry matter480.86 13.6  65.27 66.9  321.86 
To the aqueous phase62.5  
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