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

Calculation of the mass fraction of sugar and fat: Fancy Cake [Elektrostal] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 957.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85334.13 333.63 —   —   99.75 333.29 
Chocolate99.4 198.25 197.06 35.40 70.18 42.60 84.45 
Melange27.0 178.35 48.15 11.98821.38 0.73 1.30 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 133.10 111.80 82.50 109.81 —/0.80 —/1.06 
Flour, premium85.5 108.08 92.41 1.09 1.18 1.59 1.72 
Sign up—  89.51 —   —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 55.90 6.71 3.20 1.79 —/4.70 —/2.63 
Raw egg white12.0 14.36 1.72 —   —   0.9450.14 
Cognac or dessert wine—  7.60 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 4.25 4.04 15.00 0.64 2.00 0.090
Sign up99.851.32 1.32 —   —   99.80 1.32 
Essence—  1.07 —   —   —   —   —   
Cognac—  0.35 —   —   —   —   —   
Essence of rum—  0.30 —   —   —   —   —   
Wine—  0.18 —   —   —   20.00 0.040
Sign up98.0 0.14 0.14 —   —   —   —   
Total796.99 21.41 204.98 44.36 424.75 
Output in finished product77.5 742.00 19.9  190.84 41.3  395.44 
Mass fraction by dry matter742.00 25.7  190.84 53.3  395.44 
To the aqueous phase64.7  
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