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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 430 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85162.46 162.21 —   —   99.75 162.05 
Melange27.0 92.51 24.98 11.98811.09 0.73 0.68 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 76.63 64.37 82.50 63.22 —/0.80 —/0.61 
Flour, premium85.5 44.96 38.44 1.09 0.49 1.59 0.71 
Water—  44.79 —   —   —   —   —   
Sign up12.0 31.64 3.80 3.20 1.01 —/4.70 —/1.49 
Fruit10.0 22.05 2.20 —   —   —   —   
Fresh lemons10.0 14.32 1.43 0.0800.0102.46 0.35 
Potato starch80.0 11.10 8.88 —   —   0.90 0.10 
Cognac or dessert wine—  3.81 —   —   —   —   —   
Sign up99.850.68 0.68 —   —   99.80 0.68 
Essence—  0.55 —   —   —   —   —   
Essence of rum—  0.15 —   —   —   —   —   
Cognac—  0.14 —   —   —   —   —   
Wine—  0.14 —   —   —   20.00 0.030
Total306.99 17.63 75.82 38.60 165.97 
Output in finished product66.5 285.81 16.4  70.59 35.9  154.52 
Mass fraction by dry matter285.81 24.7  70.59 54.1  154.52 
To the aqueous phase51.7  
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