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

Calculation of the mass fraction of sugar and fat: Cake Delight [Stupino] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 699.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85262.41 262.01 —   —   99.75 261.75 
Melange27.0 181.55 49.02 11.98821.76 0.73 1.33 
Flour, premium85.5 88.22 75.43 1.09 0.96 1.59 1.40 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 83.77 70.37 82.50 69.11 —/0.80 —/0.67 
water—  66.96 —   —   —   —   —   
Sign up72.0 61.22 44.08 —   —   71.60 43.83 
Fresh whole milk the weight ratio of fat 3.2%12.0 32.59 3.91 3.20 1.04 —/4.70 —/1.53 
Cocoa powder [Skurikhin]95.0 16.10 15.30 15.00 2.42 2.00 0.32 
Potato starch80.0 13.56 10.84 —   —   0.90 0.12 
Powdered sugar99.857.17 7.16 —   —   99.80 7.16 
Sign up—  6.88 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 0.75 0.56 8.57 0.06044.56/11.39 0.33/0.090
Vanilla powder99.850.74 0.74 —   —   99.80 0.74 
Essence—  0.47 —   —   —   —   —   
Essence of rum—  0.28 —   —   —   —   —   
Sign up—  0.26 —   —   —   —   —   
Citric acid (E330)98.0 0.25 0.25 —   —   —   —   
Wine—  0.086—   —   —   20.00 0.020
Total539.66 13.63 95.35 45.52 318.49 
Output in finished product71.8 502.43 12.7  88.77 42.4  296.52 
Mass fraction by dry matter502.43 17.7  88.77 59.0  296.52 
To the aqueous phase60.0  
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