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All groups → All products → miscellanea → Tea Cake → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Tea Cake Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 41.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8514.20 14.18 —   —   99.75 14.16 
Melange27.0 9.34 2.52 11.9881.12 0.73 0.070
Jam72.0 7.16 5.16 —   —   71.60 5.13 
Flour, premium85.5 4.54 3.88 1.09 0.0501.59 0.070
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 4.28 3.60 82.50 3.53 —/0.80 —/0.030
Sign up—  3.87 —   —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 1.77 0.21 3.20 0.060—/4.70 —/0.080
Potato starch80.0 1.12 0.90 —   —   0.90 0.010
Marmalade70.0 0.96 0.67 —   —   —   —   
Cognac—  0.55 —   —   —   —   —   
Sign up—  0.46 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 0.24 0.23 15.00 0.0402.00 —   
Essence—  0.056—   —   —   —   —   
Vanilla powder99.850.0380.038—   —   99.80 0.040
Essence of rum—  0.018—   —   —   —   —   
Sign up—  0.004—   —   —   20.00 —   
Total31.38 11.54 4.80 47.00 19.55 
Output in finished product70.2 29.21 10.7  4.47 43.8  18.20 
Mass fraction by dry matter29.21 15.3  4.47 62.3  18.20 
To the aqueous phase59.5  
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