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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 672.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85203.07 202.76 —   —   99.75 202.56 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 151.51 127.26 82.50 125.00 —/0.80 —/1.21 
Starch syrup78.0 88.28 68.86 0.30 0.26 42.75 37.74 
Flour, premium85.5 71.56 61.18 1.09 0.78 1.59 1.14 
Chocolate glaze [Skurikhin]99.1 64.27 63.69 34.47 22.15 48.15 30.95 
Sign up—  56.45 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 54.40 40.26 8.57 4.66 44.56/11.39 24.24/6.20 
Cocoa powder [Skurikhin]95.0 32.94 31.30 15.00 4.94 2.00 0.66 
Raw egg white12.0 31.71 3.81 —   —   0.9450.30 
Melange27.0 9.28 2.50 11.9881.11 0.73 0.070
Sign up98.0 7.14 7.00 64.53 4.61 7.35 0.52 
Agar (E406)85.0 2.46 2.09 —   —   —   —   
Citric acid (E330)98.0 1.88 1.84 —   —   —   —   
Citrus essence—  1.26 —   —   —   —   —   
Essence—  0.27 —   —   —   —   —   
Sign up96.5 0.26 0.26 —   —   —   —   
Ammonium carbonic (E503(i))—  0.067—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0670.033—   —   —   —   
Total612.84 24.30 163.51 45.03 303.00 
Output in finished product83.8 563.82 22.4  150.43 41.4  278.76 
Mass fraction by dry matter563.82 26.7  150.43 49.4  278.76 
To the aqueous phase71.9  
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