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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 661.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85260.88 260.48 —   —   99.75 260.23 
Melange27.0 155.28 41.93 11.98818.61 0.73 1.13 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 109.95 92.36 82.50 90.71 —/0.80 —/0.88 
Flour, premium85.5 75.46 64.52 1.09 0.82 1.59 1.20 
water—  64.24 —   —   —   —   —   
Sign up12.0 45.40 5.45 3.20 1.45 —/4.70 —/2.13 
Potato starch80.0 18.63 14.91 —   —   0.90 0.17 
Chocolate glaze [Skurikhin]99.1 16.99 16.83 34.47 5.86 48.15 8.18 
Cognac—  8.75 —   —   —   —   —   
Cognac or dessert wine—  7.17 —   —   —   —   —   
Sign up95.0 5.40 5.13 15.00 0.81 2.00 0.11 
Vanilla powder99.850.97 0.97 —   —   99.80 0.97 
Essence—  0.93 —   —   —   —   —   
Essence of rum—  0.29 —   —   —   —   —   
Wine—  0.12 —   —   —   20.00 0.020
Total502.57 17.88 118.26 41.42 273.97 
Output in finished product70.7 467.90 16.6  110.10 38.6  255.07 
Mass fraction by dry matter467.90 23.5  110.10 54.5  255.07 
To the aqueous phase56.8  
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