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All groups → All products → Cakes → Mosoblkhleb cakes → Cake basket with lemon (fig) [Voskresensk] → Recipe No. 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cake basket with lemon (fig) [Voskresensk] Recipe No. 2

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 24.2 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	11.88	11.86	—	—	99.75	11.85
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	4.60	3.86	82.50	3.80	—/0.80	—/0.040
Melange	27.0	4.09	1.10	11.988	0.49	0.73	0.030
Water	—	3.37	—	—	—	—	—
Flour, premium	85.5	1.99	1.70	1.09	0.020	1.59	0.030
Sign up	12.0	1.76	0.21	—	—	0.945	0.020
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	0.72	0.53	8.57	0.060	44.56/11.39	0.32/0.080
Potato starch	80.0	0.49	0.39	—	—	0.90	—
Cognac or dessert wine	—	0.15	—	—	—	—	—
Starch syrup	78.0	0.089	0.069	0.30	—	42.75	0.040
Sign up	99.85	0.058	0.058	—	—	99.80	0.060
Essence	—	0.027	—	—	—	—	—
Citric acid (E330)	98.0	0.018	0.017	—	—	—	—
Cocoa powder [Skurikhin]	95.0	0.016	0.015	15.00	—	2.00	—
Cognac	—	0.009	—	—	—	—	—
Sign up	—	0.008	—	—	—	20.00	—
Essence of rum	—	0.006	—	—	—	—	—
Total			19.82	18.06	4.37	51.36	12.43
Output in finished product	76.6		18.53	16.9	4.09	48.0	11.62
Mass fraction by dry matter			18.53	22.1	4.09	62.7	11.62
To the aqueous phase						67.2

'classic' calculation from consumption'exact' calculation from composition

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Calculation of the mass fraction of sugar and fat: Cake basket with lemon (fig) [Voskresensk] Recipe No. 2

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