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All groups → All products → Cakes → Mosoblkhleb cakes → Noginsk cake (figured) [Noginsk] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Noginsk cake (figured) [Noginsk] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 890.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85543.88 543.07 —   —   99.75 542.52 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 185.60 155.90 82.50 153.12 —/0.80 —/1.48 
Raw egg white12.0 143.80 17.26 —   —   0.9451.36 
Jam, confiture, preserves72.0 125.51 90.37 —   —   71.60 89.87 
Fresh whole milk the weight ratio of fat 3.2%12.0 76.64 9.20 3.20 2.45 —/4.70 —/3.60 
Sign up99.854.52 4.51 —   —   99.80 4.51 
Cognac—  0.35 —   —   —   —   —   
Wine—  0.35 —   —   —   20.00 0.070
Total820.30 17.48 155.57 72.08 641.63 
Output in finished product85.1 757.96 16.1  143.75 66.6  592.87 
Mass fraction by dry matter757.96 19.0  143.75 78.2  592.87 
To the aqueous phase81.8  
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