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All groups → All products → Cakes → Biscuit sliced cakes → No. 274 Coffee cake (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 274 Coffee cake (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 145.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8558.22 58.13 —   —   99.75 58.07 
Melange27.0 35.16 9.49 11.9884.21 0.73 0.26 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 20.94 17.59 82.50 17.28 —/0.80 —/0.17 
water—  18.69 —   —   —   —   —   
Flour, premium85.5 17.09 14.61 1.09 0.19 1.59 0.27 
Sign up12.0 10.25 1.23 3.20 0.33 —/4.70 —/0.48 
Potato starch80.0 4.22 3.37 —   —   0.90 0.040
Roasted kernels97.5 2.85 2.78 52.00 1.48 1.00 0.030
Chicken eggs [chicken egg] [2]27.0 2.73 0.74 11.99 0.33 0.73 0.020
Cognac or dessert wine—  1.02 —   —   —   —   —   
Sign up95.0 0.80 0.76 15.00 0.12 2.00 0.020
Natural roasted coffee96.0 0.76 0.73 14.40 0.11 2.80 0.020
Essence—  0.21 —   —   —   —   —   
Vanilla powder99.850.17 0.17 —   —   99.80 0.17 
Essence of rum—  0.039—   —   —   —   —   
Sign up—  0.025—   —   —   —   —   
Total109.61 16.51 24.05 40.71 59.32 
Output in finished product69.7 101.61 15.3  22.29 37.7  54.99 
Mass fraction by dry matter101.61 21.9  22.29 54.1  54.99 
To the aqueous phase55.5  
List of recipes

Recipe on No. 274 Coffee cake (sliced) contained in handbooks:

calculations, forms, documents: