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

Calculation of the mass fraction of sugar and fat: Fidelity cake (figured) [Voskresensk] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 239.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8576.88 76.76 —   —   99.75 76.69 
Jam72.0 46.68 33.61 —   —   71.60 33.42 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 46.18 38.79 82.50 38.10 —/0.80 —/0.37 
Melange27.0 40.22 10.86 11.9884.82 0.73 0.29 
Fresh whole milk the weight ratio of fat 3.2%12.0 19.60 2.35 3.20 0.63 —/4.70 —/0.92 
Sign up85.5 19.55 16.71 1.09 0.21 1.59 0.31 
Water—  12.89 —   —   —   —   —   
Chocolate glaze [Skurikhin]99.1 4.97 4.92 34.47 1.71 48.15 2.39 
Potato starch80.0 4.83 3.86 —   —   0.90 0.040
Cocoa powder [Skurikhin]95.0 2.39 2.27 15.00 0.36 2.00 0.050
Sign up—  1.10 —   —   —   —   —   
Vanilla powder99.850.41 0.41 —   —   99.80 0.41 
Essence—  0.24 —   —   —   —   —   
Cognac—  0.14 —   —   —   —   —   
Wine—  0.047—   —   —   20.00 0.010
Sign up—  0.044—   —   —   —   —   
Total190.54 19.13 45.83 47.77 114.45 
Output in finished product74.0 177.40 17.8  42.67 44.5  106.56 
Mass fraction by dry matter177.40 24.1  42.67 60.1  106.56 
To the aqueous phase63.2  
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