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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 880.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 350.91 94.75 11.98842.07 0.73 2.56 
Granulated sugar99.85295.67 295.23 —   —   99.75 294.93 
Flour, premium85.5 210.55 180.02 1.09 2.29 1.59 3.35 
Fruit filling74.0 132.79 98.27 —   —   71.50 94.94 
Raw egg white12.0 72.99 8.76 —   —   0.9450.69 
Sign up99.8533.75 33.70 —   —   99.80 33.68 
water—  19.11 —   —   —   —   —   
Starch syrup78.0 3.89 3.03 0.30 0.01042.75 1.66 
Cocoa powder [Skurikhin]95.0 2.47 2.34 15.00 0.37 2.00 0.050
Essence—  1.28 —   —   —   —   —   
Sign up85.0 1.27 1.08 —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 0.52 0.44 82.50 0.43 —/0.80 —   
Dye—  0.33 —   —   —   —   —   
Vanilla powder99.850.0660.066—   —   99.80 0.070
Citric acid (E330)98.0 0.0580.057—   —   —   —   
Sign up—  0.026—   —   —   —   —   
Total717.74 5.13 45.17 49.05 431.93 
Output in finished product75.0 660.32 4.7  41.56 45.1  397.38 
Mass fraction by dry matter660.32 6.3  41.56 60.2  397.38 
To the aqueous phase64.3  
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