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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 142.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8549.20 49.13 —   —   99.75 49.08 
Melange27.0 35.19 9.50 11.9884.22 0.73 0.26 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 21.19 17.80 82.50 17.48 —/0.80 —/0.17 
Water—  20.00 —   —   —   —   —   
Flour, premium85.5 17.10 14.62 1.09 0.19 1.59 0.27 
Sign up69.0 13.78 9.51 —   —   67.00 9.23 
Potato starch80.0 3.10 2.48 —   —   0.90 0.030
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 2.92 2.16 8.57 0.25 44.56/11.39 1.30/0.33 
Cocoa powder [Skurikhin]95.0 2.28 2.17 15.00 0.34 2.00 0.050
Coconut sprinkle98.0 1.83 1.79 64.53 1.18 7.35 0.13 
Sign up—  1.23 —   —   —   —   —   
Vanilla powder99.850.16 0.16 —   —   99.80 0.16 
Essence—  0.13 —   —   —   —   —   
Cognac—  0.055—   —   —   —   —   
Essence of rum—  0.049—   —   —   —   —   
Sign up—  0.020—   —   —   20.00 —   
Total109.33 16.62 23.66 42.72 60.84 
Output in finished product71.5 101.79 15.5  22.03 39.8  56.64 
Mass fraction by dry matter101.79 21.6  22.03 55.6  56.64 
To the aqueous phase58.2  
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