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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 29.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 11.89 3.21 11.99 1.43 0.73 0.090
Granulated sugar99.8510.37 10.36 —   —   99.75 10.34 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 6.11 5.13 82.50 5.04 —/0.80 —/0.050
Flour, premium85.5 4.21 3.60 1.09 0.0501.59 0.070
Fresh whole milk the weight ratio of fat 3.2%12.0 2.01 0.24 3.20 0.060—/4.70 —/0.090
Sign up97.5 1.49 1.46 52.00 0.77 1.00 0.010
Cocoa powder [Skurikhin]95.0 1.13 1.07 15.00 0.17 2.00 0.020
Raw egg white12.0 0.34 0.040—   —   0.945—   
Melange27.0 0.20 0.05411.9880.0200.73 —   
Vanilla powder99.850.0450.045—   —   99.80 0.040
Sign up80.0 0.0240.019—   —   0.90 —   
Cognac—  0.014—   —   —   —   —   
Wine—  0.005—   —   —   20.00 —   
Citric acid (E330)98.0 0.0030.003—   —   —   —   
Essence—  0.001—   —   —   —   —   
Total25.23 25.22 7.54 35.65 10.66 
Output in finished product78.6 23.49 23.5  7.02 33.2  9.92 
Mass fraction by dry matter23.49 29.9  7.02 42.2  9.92 
To the aqueous phase60.7  
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