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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Ryzhik [Serpukhov] → Recipe No. 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cake Ryzhik [Serpukhov] Recipe No. 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 217.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 79.74 68.18 1.09 0.87 1.59 1.27 
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 40.69 15.05 30.33 12.34 —/3.13 —/1.27 
Granulated sugar99.8538.93 38.87 —   —   99.75 38.83 
Fresh whole milk the weight ratio of fat 3.2%12.0 19.25 2.31 3.20 0.62 —/4.70 —/0.90 
Powdered sugar99.8518.08 18.06 —   —   99.80 18.04 
Sign up84.0 13.61 11.43 82.20 11.19 1.00 0.14 
Chicken eggs [chicken egg] [2]27.0 12.93 3.49 11.99 1.55 0.73 0.090
Natural honey78.0 6.80 5.31 —   —   77.27 5.25 
Starch syrup78.0 5.44 4.25 0.30 0.02042.75 2.33 
Water—  3.83 —   —   —   —   —   
Sign up84.0 2.28 1.92 82.50 1.88 —/0.80 —/0.020
Baking soda (E500(ii))50.0 0.95 0.48 —   —   —   —   
Gelatin86.0 0.93 0.80 0.38 —   —   —   
Cognac or dessert wine—  0.33 —   —   —   —   —   
Vanillin—  0.20 —   —   —   —   —   
Sign up99.850.0200.020—   —   99.80 0.020
Essence of rum—  0.013—   —   —   —   —   
Cognac—  0.004—   —   —   —   —   
Wine—  0.004—   —   —   20.00 —   
Total170.15 13.07 28.47 30.93 67.39 
Output in finished product74.6 162.49 12.5  27.19 29.5  64.36 
Mass fraction by dry matter162.49 16.7  27.19 39.6  64.36 
To the aqueous phase53.7  
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