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

Calculation of the mass fraction of sugar and fat: Carousel cake [Voskresensk] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 634.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 169.25 167.73 34.47 58.34 48.15 81.49 
Granulated sugar99.85129.64 129.45 —   —   99.75 129.32 
Jam72.0 99.56 71.68 —   —   71.60 71.28 
Melange27.0 90.00 24.30 11.98810.79 0.73 0.66 
Flour, premium85.5 86.40 73.87 1.09 0.94 1.59 1.37 
Sign up—  49.94 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 39.93 33.54 82.50 32.94 —/0.80 —/0.32 
Almond paste94.0 12.61 11.85 —   —   —   —   
Cream "Carmona"96.0 6.40 6.14 —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 5.92 0.71 3.20 0.19 —/4.70 —/0.28 
Sign up80.0 3.60 2.88 —   —   0.90 0.030
Cognac or dessert wine—  2.07 —   —   —   —   —   
Essence—  0.90 —   —   —   —   —   
Vanilla powder99.850.13 0.13 —   —   99.80 0.13 
Essence of rum—  0.083—   —   —   —   —   
Sign up—  0.027—   —   —   —   —   
Wine—  0.027—   —   —   20.00 0.010
Total522.28 16.26 103.20 44.85 284.68 
Output in finished product76.7 486.77 15.2  96.18 41.8  265.32 
Mass fraction by dry matter486.77 19.8  96.18 54.5  265.32 
To the aqueous phase64.2  
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