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All groups → All products → Cakes → Mosoblkhleb cakes → Round dance cake [Kolomna] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Round dance cake [Kolomna] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 592.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85177.98 177.71 —   —   99.75 177.54 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 172.55 144.94 82.50 142.35 —/0.80 —/1.38 
Roasted kernels97.5 92.14 89.83 52.00 47.91 1.00 0.92 
Flour, premium85.5 87.67 74.96 1.09 0.96 1.59 1.39 
Fresh whole milk the weight ratio of fat 3.2%12.0 37.29 4.47 3.20 1.19 —/4.70 —/1.75 
Sign up78.0 27.45 21.41 0.30 0.08042.75 11.73 
Water—  23.95 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 16.91 12.52 8.57 1.45 44.56/11.39 7.54/1.93 
Melange27.0 15.58 4.21 11.9881.87 0.73 0.11 
Raw egg white12.0 9.87 1.18 —   —   0.9450.090
Sign up99.850.80 0.80 —   —   99.80 0.80 
Agar (E406)85.0 0.77 0.65 —   —   —   —   
Citric acid (E330)98.0 0.58 0.57 —   —   —   —   
Potato starch80.0 0.54 0.43 —   —   0.90 —   
Citrus essence—  0.39 —   —   —   —   —   
Sign up—  0.34 —   —   —   —   —   
Salt96.5 0.32 0.31 —   —   —   —   
Cognac—  0.17 —   —   —   —   —   
Wine—  0.17 —   —   —   20.00 0.030
Ammonium carbonic (E503(i))—  0.080—   —   —   —   —   
Sign up50.0 0.0800.040—   —   —   —   
Total534.03 33.04 195.81 34.33 203.44 
Output in finished product84.7 501.99 31.1  184.06 32.3  191.23 
Mass fraction by dry matter501.99 36.7  184.06 38.1  191.23 
To the aqueous phase67.9  
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