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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 339.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 80.80 69.08 1.09 0.88 1.59 1.28 
Granulated sugar99.8579.53 79.41 —   —   99.75 79.33 
Jam, confiture, preserves72.0 60.74 43.73 —   —   71.60 43.49 
Margarine84.0 60.69 50.98 82.20 49.89 1.00 0.61 
Melange27.0 44.07 11.90 11.9885.28 0.73 0.32 
Sign up84.0 40.07 33.66 82.50 33.06 —/0.80 —/0.32 
Water—  24.92 —   —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 6.26 0.75 3.20 0.20 —/4.70 —/0.29 
Cream "Carmona"96.0 6.23 5.98 —   —   —   —   
Potato starch80.0 0.15 0.12 —   —   0.90 —   
Sign up99.850.13 0.13 —   —   99.80 0.13 
Cognac—  0.028—   —   —   —   —   
Wine—  0.028—   —   —   20.00 0.010
Essence—  0.008—   —   —   —   —   
Total295.75 26.33 89.31 37.02 125.57 
Output in finished product81.9 277.71 24.7  83.86 34.8  117.91 
Mass fraction by dry matter277.71 30.2  83.86 42.5  117.91 
To the aqueous phase65.7  
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