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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Diploma [Serpukhov] → Recipe No. 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cake Diploma [Serpukhov] Recipe No. 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 905.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85240.26 239.90 —   —   99.75 239.66 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 209.82 176.25 82.50 173.10 —/0.80 —/1.68 
Melange27.0 187.95 50.75 11.98822.53 0.73 1.37 
Chocolate99.4 103.02 102.40 35.40 36.47 42.60 43.89 
Fresh whole milk the weight ratio of fat 3.2%12.0 93.93 11.27 3.20 3.01 —/4.70 —/4.41 
Sign up85.5 91.34 78.10 1.09 1.00 1.59 1.45 
Jam72.0 74.93 53.95 —   —   71.60 53.65 
Potato starch80.0 31.62 25.30 —   —   0.90 0.28 
Cocoa powder [Skurikhin]95.0 26.02 24.72 15.00 3.90 2.00 0.52 
Wine-alcohol composition—  7.16 —   —   —   —   —   
Sign up99.850.56 0.56 —   —   99.80 0.56 
Cognac—  0.29 —   —   —   —   —   
Total763.20 26.51 240.01 38.15 345.34 
Output in finished product78.4 709.77 24.7  223.21 35.5  321.16 
Mass fraction by dry matter709.77 31.4  223.21 45.2  321.16 
To the aqueous phase62.1  
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