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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 172.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8564.17 64.07 —   —   99.75 64.01 
Melange27.0 39.15 10.57 11.9884.69 0.73 0.29 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 25.89 21.75 82.50 21.36 —/0.80 —/0.21 
Flour, premium85.5 19.03 16.27 1.09 0.21 1.59 0.30 
water—  16.18 —   —   —   —   —   
Sign up72.0 16.00 11.52 —   —   71.60 11.46 
Fresh whole milk the weight ratio of fat 3.2%12.0 10.69 1.28 3.20 0.34 —/4.70 —/0.50 
Cocoa powder [Skurikhin]95.0 3.68 3.50 15.00 0.55 2.00 0.070
Potato starch80.0 3.20 2.56 —   —   0.90 0.030
Cognac or dessert wine—  1.70 —   —   —   —   —   
Sign up99.850.23 0.23 —   —   99.80 0.23 
Essence—  0.12 —   —   —   —   —   
Cognac—  0.079—   —   —   —   —   
Essence of rum—  0.068—   —   —   —   —   
Wine—  0.027—   —   —   20.00 0.010
Total131.75 15.78 27.15 44.66 76.86 
Output in finished product71.3 122.66 14.7  25.28 41.6  71.56 
Mass fraction by dry matter122.66 20.6  25.28 58.3  71.56 
To the aqueous phase59.1  
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