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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 369.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85135.44 135.24 —   —   99.75 135.10 
Melange27.0 87.82 23.71 11.98810.53 0.73 0.64 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 52.48 44.09 82.50 43.30 —/0.80 —/0.42 
Flour, premium85.5 42.68 36.49 1.09 0.47 1.59 0.68 
Water—  41.12 —   —   —   —   —   
Sign up66.0 35.06 23.14 —   —   57.40 20.12 
Fresh whole milk the weight ratio of fat 3.2%12.0 21.67 2.60 3.20 0.69 —/4.70 —/1.02 
Potato starch80.0 10.54 8.43 —   —   0.90 0.090
Cocoa powder [Skurikhin]95.0 6.10 5.79 15.00 0.92 2.00 0.12 
Cognac or dessert wine—  3.49 —   —   —   —   —   
Sign up—  0.53 —   —   —   —   —   
Vanilla powder99.850.37 0.36 —   —   99.80 0.37 
Essence of rum—  0.14 —   —   —   —   —   
Cognac—  0.061—   —   —   —   —   
Wine—  0.061—   —   —   20.00 0.010
Total279.85 15.15 55.91 42.83 158.07 
Output in finished product70.6 260.54 14.1  52.05 39.9  147.16 
Mass fraction by dry matter260.54 20.0  52.05 56.5  147.16 
To the aqueous phase57.6  
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