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All groups → All products → miscellanea → Tea Cake → Recipe No. 3 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Tea Cake Recipe No. 3

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 178.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8561.12 61.03 —   —   99.75 60.97 
Melange27.0 40.18 10.85 11.9884.82 0.73 0.29 
Jam72.0 30.82 22.19 —   —   71.60 22.07 
Flour, premium85.5 19.53 16.70 1.09 0.21 1.59 0.31 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 18.42 15.47 82.50 15.20 —/0.80 —/0.15 
Sign up—  16.66 —   —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 7.61 0.91 3.20 0.24 —/4.70 —/0.36 
Potato starch80.0 4.82 3.86 —   —   0.90 0.040
Marmalade70.0 4.11 2.88 —   —   —   —   
Cognac—  2.37 —   —   —   —   —   
Sign up—  1.97 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 1.02 0.97 15.00 0.15 2.00 0.020
Essence—  0.24 —   —   —   —   —   
Vanilla powder99.850.16 0.16 —   —   99.80 0.16 
Essence of rum—  0.079—   —   —   —   —   
Sign up—  0.018—   —   —   20.00 —   
Total135.02 11.53 20.62 47.09 84.19 
Output in finished product70.2 125.56 10.7  19.18 43.8  78.29 
Mass fraction by dry matter125.56 15.3  19.18 62.4  78.29 
To the aqueous phase59.5  
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