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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 581.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 200.76 148.56 8.57 17.21 44.56/11.39 89.46/22.87 
Melange27.0 148.02 39.96 11.98817.74 0.73 1.08 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 137.72 115.69 82.50 113.62 —/0.80 —/1.10 
Granulated sugar99.8594.33 94.18 —   —   99.75 94.09 
Flour, premium85.5 57.22 48.92 1.09 0.62 1.59 0.91 
Sign up95.0 16.41 15.59 15.00 2.46 2.00 0.33 
Water—  16.25 —   —   —   —   —   
Raw egg yolk46.0 10.12 4.65 28.7042.90 —   —   
Raw egg white12.0 3.26 0.39 —   —   0.9450.030
Vanilla powder99.850.25 0.25 —   —   99.80 0.25 
Sign up—  0.053—   —   —   —   —   
Cognac—  0.039—   —   —   —   —   
Wine—  0.039—   —   —   20.00 0.010
Total468.20 26.57 154.55 34.69 201.74 
Output in finished product74.9 435.89 24.7  143.88 32.3  187.82 
Mass fraction by dry matter435.89 33.0  143.88 43.1  187.82 
To the aqueous phase56.3  
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