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

Calculation of the mass fraction of sugar and fat: Cake Riddle [Pavlovsky Posad] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 78.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 25.62 6.92 11.99 3.07 0.73 0.19 
Granulated sugar99.8518.64 18.61 —   —   99.75 18.59 
Jam66.0 17.85 11.78 —   —   57.40 10.25 
Flour, premium85.5 8.87 7.58 1.09 0.10 1.59 0.14 
Chocolate glaze [Skurikhin]99.1 8.11 8.04 34.47 2.80 48.15 3.90 
Sign up—  7.78 —   —   —   —   —   
Roasted kernels97.5 4.06 3.95 52.00 2.11 1.00 0.040
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 2.93 2.46 82.50 2.42 —/0.80 —/0.020
Cocoa powder [Skurikhin]95.0 1.79 1.70 15.00 0.27 2.00 0.040
Cognac or dessert wine—  0.66 —   —   —   —   —   
Sign up—  0.026—   —   —   —   —   
Total61.04 13.79 10.77 42.46 33.16 
Output in finished product72.8 56.83 12.8  10.03 39.5  30.87 
Mass fraction by dry matter56.83 17.6  10.03 54.3  30.87 
To the aqueous phase59.2  
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