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All groups → All products → Cakes → Biscuit sliced cakes → # 275 Biscuit cake with marmalade (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: # 275 Biscuit cake with marmalade (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 216.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up67.0 83.41 55.89 —   —   —   —   
Granulated sugar99.8560.66 60.57 —   —   99.75 60.51 
Melange27.0 46.83 12.64 11.9885.61 0.73 0.34 
Flour, premium85.5 22.76 19.46 1.09 0.25 1.59 0.36 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 12.96 10.89 82.50 10.69 —/0.80 —/0.10 
Sign up12.0 8.18 0.98 3.20 0.26 —/4.70 —/0.38 
Water—  6.77 —   —   —   —   —   
Potato starch80.0 5.62 4.50 —   —   0.90 0.050
Starch syrup78.0 3.05 2.38 0.30 0.01042.75 1.30 
Cocoa powder [Skurikhin]95.0 2.43 2.30 15.00 0.36 2.00 0.050
Sign up27.0 2.18 0.59 11.99 0.26 0.73 0.020
Essence—  0.35 —   —   —   —   —   
Vanilla powder99.850.13 0.13 —   —   99.80 0.13 
Cognac—  0.036—   —   —   —   —   
Cognac or dessert wine—  0.015—   —   —   —   —   
Total170.33 8.06 17.44 29.13 63.07 
Output in finished product73.6 159.43 7.5  16.32 27.3  59.03 
Mass fraction by dry matter159.43 10.2  16.32 37.0  59.03 
To the aqueous phase50.8  
List of recipes

Recipe on # 275 Biscuit cake with marmalade (sliced) contained in handbooks:

calculations, forms, documents: