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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Autumn tale [Ivanteevka] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cake Autumn tale [Ivanteevka] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 549 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85196.94 196.64 —   —   99.75 196.45 
Flour, premium85.5 109.47 93.60 1.09 1.19 1.59 1.74 
Margarine84.0 81.33 68.32 82.20 66.85 1.00 0.81 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 78.56 65.99 82.50 64.81 —/0.80 —/0.63 
Melange27.0 61.52 16.61 11.9887.38 0.73 0.45 
Sign up78.0 46.74 36.46 0.30 0.14 42.75 19.98 
Water—  29.89 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 28.80 21.31 8.57 2.47 44.56/11.39 12.83/3.28 
Raw egg white12.0 17.83 2.14 —   —   0.9450.17 
Fresh whole milk the weight ratio of fat 3.2%12.0 8.07 0.97 3.20 0.26 —/4.70 —/0.38 
Sign up85.0 1.30 1.11 —   —   —   —   
Citric acid (E330)98.0 0.99 0.97 —   —   —   —   
Citrus essence—  0.67 —   —   —   —   —   
Potato starch80.0 0.50 0.40 —   —   0.90 —   
Cocoa powder [Skurikhin]95.0 0.27 0.26 15.00 0.0402.00 0.010
Sign up99.850.19 0.19 —   —   99.80 0.19 
Cognac—  0.043—   —   —   —   —   
Wine—  0.032—   —   —   20.00 0.010
Essence—  0.025—   —   —   —   —   
Total504.98 26.07 143.14 42.88 235.43 
Output in finished product85.0 466.60 24.1  132.26 39.6  217.54 
Mass fraction by dry matter466.60 28.3  132.26 46.6  217.54 
To the aqueous phase72.5  
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