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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 977.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 408.31 302.15 8.50 34.71 43.00/12.50 175.57/51.04 
Granulated sugar99.85264.03 263.64 —   —   99.75 263.37 
Melange27.0 198.99 53.73 11.98823.85 0.73 1.45 
Water—  120.49 —   —   —   —   —   
Flour, premium85.5 96.71 82.69 1.09 1.05 1.59 1.54 
Sign up95.0 35.77 33.98 15.00 5.37 2.00 0.72 
Cognac or dessert wine—  8.81 —   —   —   —   —   
Potato starch80.0 7.96 6.37 —   —   0.90 0.070
Starch syrup78.0 7.55 5.89 0.30 0.02042.75 3.23 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 3.34 2.80 82.50 2.76 —/0.80 —/0.030
Sign up99.850.42 0.42 —   —   99.80 0.42 
Essence of rum—  0.35 —   —   —   —   —   
Essence—  0.17 —   —   —   —   —   
Total751.67 6.93 67.76 49.06 479.57 
Output in finished product71.6 699.81 6.5  63.09 45.7  446.48 
Mass fraction by dry matter699.81 9.0  63.09 63.8  446.48 
To the aqueous phase61.6  
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