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

Calculation of the mass fraction of sugar and fat: Cake Improvisation [Lyubertsy] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 213 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85146.83 146.61 —   —   99.75 146.46 
Raw egg white12.0 45.15 5.42 —   —   0.9450.43 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 30.59 25.70 82.50 25.24 —/0.80 —/0.24 
Fruit cooking69.0 27.81 19.19 —   —   67.00 18.63 
Fresh whole milk the weight ratio of fat 3.2%12.0 12.63 1.52 3.20 0.40 —/4.70 —/0.59 
Sign up99.1 2.22 2.20 34.47 0.77 48.15 1.07 
Vanilla powder99.851.17 1.17 —   —   99.80 1.17 
Cognac—  0.057—   —   —   —   —   
Wine—  0.057—   —   —   20.00 0.010
Total201.79 12.40 26.41 79.02 168.31 
Output in finished product87.5 186.46 11.5  24.40 73.0  155.52 
Mass fraction by dry matter186.46 13.1  24.40 83.4  155.52 
To the aqueous phase85.4  
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