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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Honey flavor [Lyubertsy] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cake Honey flavor [Lyubertsy] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 147.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 53.91 46.09 1.09 0.59 1.59 0.86 
Granulated sugar99.8535.99 35.94 —   —   99.75 35.90 
Fruit cooking69.0 30.53 21.06 —   —   67.00 20.46 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 15.46 12.98 82.50 12.75 —/0.80 —/0.12 
Margarine84.0 9.20 7.73 82.20 7.56 1.00 0.090
Sign up27.0 8.74 2.36 11.99 1.05 0.73 0.060
Fresh whole milk the weight ratio of fat 3.2%12.0 6.38 0.77 3.20 0.20 —/4.70 —/0.30 
Natural honey78.0 4.60 3.59 —   —   77.27 3.55 
Starch syrup78.0 3.68 2.87 0.30 0.01042.75 1.57 
Baking soda (E500(ii))50.0 0.64 0.32 —   —   —   —   
Sign up99.850.14 0.14 —   —   99.80 0.14 
Cognac—  0.029—   —   —   —   —   
Wine—  0.029—   —   —   20.00 0.010
Total133.85 15.04 22.16 42.71 62.91 
Output in finished product84.5 124.48 14.0  20.61 39.7  58.51 
Mass fraction by dry matter124.48 16.6  20.61 47.0  58.51 
To the aqueous phase71.9  
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