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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 932.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85383.78 383.20 —   —   99.75 382.82 
Melange27.0 210.41 56.81 11.98825.22 0.73 1.54 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 175.28 147.24 82.50 144.61 —/0.80 —/1.40 
Water—  108.03 —   —   —   —   —   
Flour, premium85.5 102.26 87.43 1.09 1.11 1.59 1.63 
Sign up12.0 73.91 8.87 3.20 2.37 —/4.70 —/3.47 
Potato starch80.0 25.25 20.20 —   —   0.90 0.23 
Cognac or dessert wine—  9.18 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 6.92 6.58 15.00 1.04 2.00 0.14 
Chocolate99.4 4.79 4.76 35.40 1.70 42.60 2.04 
Sign up12.0 1.73 0.21 —   —   0.9450.020
Vanilla powder99.851.59 1.58 —   —   99.80 1.59 
Essence—  1.26 —   —   —   —   —   
Cognac—  0.49 —   —   —   —   —   
Essence of rum—  0.37 —   —   —   —   —   
Sign up—  0.21 —   —   —   20.00 0.040
Total716.87 18.88 176.05 42.17 393.22 
Output in finished product71.6 667.41 17.6  163.90 39.3  366.09 
Mass fraction by dry matter667.41 24.6  163.90 54.9  366.09 
To the aqueous phase58.0  
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