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All groups → All products → Cakes → Mosoblkhleb cakes → Chess cake [Mytishchi] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Chess cake [Mytishchi] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 123.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 36.84 9.95 11.99 4.42 0.73 0.27 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 33.01 27.73 82.50 27.23 —/0.80 —/0.26 
Granulated sugar99.8521.21 21.18 —   —   99.75 21.16 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 17.40 12.88 8.57 1.49 44.56/11.39 7.75/1.98 
Flour, premium85.5 12.75 10.90 1.09 0.14 1.59 0.20 
Sign up—  8.04 —   —   —   —   —   
Coconut sprinkle98.0 6.39 6.26 64.53 4.12 7.35 0.47 
Chocolate glaze [Skurikhin]99.1 5.11 5.06 34.47 1.76 48.15 2.46 
Cocoa powder [Skurikhin]95.0 3.93 3.73 15.00 0.59 2.00 0.080
Raw egg yolk46.0 3.00 1.38 28.7040.86 —   —   
Sign up—  0.43 —   —   —   —   —   
Essence of rum—  0.017—   —   —   —   —   
Vanillin—  0.016—   —   —   —   —   
Total99.06 32.91 40.61 27.43 33.85 
Output in finished product74.7 92.22 30.6  37.81 25.5  31.51 
Mass fraction by dry matter92.22 41.0  37.81 34.2  31.51 
To the aqueous phase50.3  
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