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

Calculation of the mass fraction of sugar and fat: Shortbread honey cake [Kashira] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 37.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up12.0 12.64 1.52 3.20 0.40 —/4.70 —/0.59 
Flour, premium85.5 12.58 10.75 1.09 0.14 1.59 0.20 
Granulated sugar99.859.14 9.12 —   —   99.75 9.12 
Margarine84.0 6.00 5.04 82.20 4.93 1.00 0.060
Chicken eggs [chicken egg] [2]27.0 2.49 0.67 11.99 0.30 0.73 0.020
Sign up78.0 1.94 1.51 —   —   77.27 1.50 
Roasted kernels97.5 1.94 1.89 52.00 1.01 1.00 0.020
Melange27.0 1.43 0.39 11.9880.17 0.73 0.010
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 0.60 0.50 82.50 0.50 —/0.80 —   
Essence—  0.041—   —   —   —   —   
Sign up96.5 0.0410.039—   —   —   —   
Ammonium carbonic (E503(i))—  0.010—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0100.005—   —   —   —   
Vanilla powder99.850.0040.004—   —   99.80 —   
Cognac—  0.001—   —   —   —   —   
Sign up—  0.001—   —   —   20.00 —   
Total31.45 20.03 7.45 30.40 11.31 
Output in finished product79.5 29.56 18.8  7.00 28.6  10.63 
Mass fraction by dry matter29.56 23.7  7.00 36.0  10.63 
To the aqueous phase58.2  
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