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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Waiting [Pavlovsky Posad] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cake Waiting [Pavlovsky Posad] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 471.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85191.79 191.50 —   —   99.75 191.31 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 116.77 98.09 82.50 96.34 —/0.80 —/0.93 
Melange27.0 87.05 23.50 11.98810.44 0.73 0.64 
Flour, premium85.5 52.75 45.10 1.09 0.57 1.59 0.84 
Fresh whole milk the weight ratio of fat 3.2%12.0 47.56 5.71 3.20 1.52 —/4.70 —/2.24 
Sign up—  35.36 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 3.83 3.63 15.00 0.57 2.00 0.080
Cognac or dessert wine—  3.71 —   —   —   —   —   
Vanilla powder99.850.97 0.96 —   —   99.80 0.97 
Essence—  0.52 —   —   —   —   —   
Sign up—  0.21 —   —   —   —   —   
Wine—  0.17 —   —   —   20.00 0.030
Essence of rum—  0.15 —   —   —   —   —   
Total368.50 23.22 109.44 41.57 195.93 
Output in finished product72.8 343.07 21.6  101.89 38.7  182.41 
Mass fraction by dry matter343.07 29.7  101.89 53.2  182.41 
To the aqueous phase58.7  
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