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All groups → All products → Cakes → Mosoblkhleb cakes → Polyanka cake [Wedge] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Polyanka cake [Wedge] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 855.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85328.80 328.31 —   —   99.75 327.98 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 249.47 209.56 82.50 205.81 —/0.80 —/2.00 
Flour, premium85.5 203.86 174.30 1.09 2.22 1.59 3.24 
Chocolate glaze [Skurikhin]99.1 69.76 69.13 34.47 24.05 48.15 33.59 
Fresh whole milk the weight ratio of fat 3.2%12.0 56.25 6.75 3.20 1.80 —/4.70 —/2.64 
Sign up12.0 50.83 6.10 —   —   0.9450.48 
Melange27.0 26.43 7.14 11.9883.17 0.73 0.19 
Vanilla powder99.852.22 2.22 —   —   99.80 2.22 
Essence—  0.76 —   —   —   —   —   
Salt96.5 0.75 0.73 —   —   —   —   
Sign up—  0.25 —   —   —   —   —   
Wine—  0.25 —   —   —   20.00 0.050
Ammonium carbonic (E503(i))—  0.19 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.19 0.10 —   —   —   —   
Total804.32 27.70 237.05 43.33 370.77 
Output in finished product89.6 766.52 26.4  225.91 41.3  353.35 
Mass fraction by dry matter766.52 29.5  225.91 46.1  353.35 
To the aqueous phase79.8  
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