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

Calculation of the mass fraction of sugar and fat: Cake Moscow Nights [Stupino] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 34.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8512.38 12.36 —   —   99.75 12.35 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 6.52 5.48 82.50 5.38 —/0.80 —/0.050
Melange27.0 3.74 1.01 11.9880.45 0.73 0.030
Water—  3.44 —   —   —   —   —   
Starch syrup78.0 3.35 2.61 0.30 0.01042.75 1.43 
Sign up99.4 2.48 2.46 35.40 0.88 42.60 1.06 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 2.07 1.53 8.57 0.18 44.56/11.39 0.92/0.24 
Flour, premium85.5 1.82 1.55 1.09 0.0201.59 0.030
Raw egg white12.0 1.20 0.14 —   —   0.9450.010
Fresh whole milk the weight ratio of fat 3.2%12.0 0.94 0.11 3.20 0.030—/4.70 —/0.040
Sign up80.0 0.45 0.36 —   —   0.90 —   
Cognac or dessert wine—  0.14 —   —   —   —   —   
Agar (E406)85.0 0.0930.079—   —   —   —   
Cocoa powder [Skurikhin]95.0 0.0760.07315.00 0.0102.00 —   
Citric acid (E330)98.0 0.0710.070—   —   —   —   
Sign up—  0.048—   —   —   —   —   
Essence—  0.022—   —   —   —   —   
Vanilla powder99.850.0200.020—   —   99.80 0.020
Essence of rum—  0.005—   —   —   —   —   
Cognac—  0.004—   —   —   —   —   
Sign up—  0.004—   —   —   20.00 —   
Total27.86 20.41 6.96 47.10 16.06 
Output in finished product76.1 25.94 19.0  6.48 43.8  14.95 
Mass fraction by dry matter25.94 25.0  6.48 57.6  14.95 
To the aqueous phase64.7  
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