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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Cherry dessert [Kolomna] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cake Cherry dessert [Kolomna] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 36.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8513.03 13.01 —   —   99.75 13.00 
Flour, premium85.5 7.05 6.03 1.09 0.0801.59 0.11 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 5.57 4.68 82.50 4.60 —/0.80 —/0.040
Margarine84.0 5.34 4.48 82.20 4.39 1.00 0.050
Melange27.0 3.76 1.02 11.9880.45 0.73 0.030
Sign up—  3.16 —   —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 2.30 0.28 3.20 0.070—/4.70 —/0.11 
Cherries in syrup80.0 1.87 1.49 —   —   —   —   
Coconut sprinkle98.0 0.93 0.91 64.53 0.60 7.35 0.070
Cognac or dessert wine—  0.27 —   —   —   —   —   
Sign up99.850.0490.049—   —   99.80 0.050
Essence of rum—  0.011—   —   —   —   —   
Cognac—  0.010—   —   —   —   —   
Wine—  0.010—   —   —   20.00 —   
Total31.95 27.84 10.19 36.64 13.41 
Output in finished product82.0 30.03 26.2  9.58 34.4  12.60 
Mass fraction by dry matter30.03 31.9  9.58 42.0  12.60 
To the aqueous phase65.8  
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