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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 234.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8595.85 95.71 —   —   99.75 95.61 
Melange27.0 51.43 13.89 11.9886.17 0.73 0.38 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 49.05 41.20 82.50 40.47 —/0.80 —/0.39 
Flour, premium85.5 25.00 21.37 1.09 0.27 1.59 0.40 
Water—  24.41 —   —   —   —   —   
Sign up12.0 20.45 2.45 3.20 0.65 —/4.70 —/0.96 
Potato starch80.0 6.17 4.94 —   —   0.90 0.060
Cognac or dessert wine—  2.07 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 0.87 0.83 15.00 0.13 2.00 0.020
Vanilla powder99.850.43 0.43 —   —   99.80 0.43 
Sign up—  0.31 —   —   —   —   —   
Cognac—  0.11 —   —   —   —   —   
Essence of rum—  0.083—   —   —   —   —   
Wine—  0.077—   —   —   20.00 0.020
Total180.82 20.37 47.69 41.78 97.80 
Output in finished product71.9 168.34 19.0  44.40 38.9  91.05 
Mass fraction by dry matter168.34 26.4  44.40 54.1  91.05 
To the aqueous phase58.1  
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