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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Ryzhik [Serpukhov] → Recipe No. 3 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cake Ryzhik [Serpukhov] Recipe No. 3

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 295.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 110.55 94.52 1.09 1.20 1.59 1.76 
Granulated sugar99.8575.54 75.42 —   —   99.75 75.35 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 66.59 55.94 82.50 54.94 —/0.80 —/0.53 
Fresh whole milk the weight ratio of fat 3.2%12.0 29.13 3.50 3.20 0.93 —/4.70 —/1.37 
Margarine84.0 18.87 15.85 82.20 15.51 1.00 0.19 
Sign up27.0 17.92 4.84 11.99 2.15 0.73 0.13 
Natural honey78.0 9.43 7.36 —   —   77.27 7.29 
Starch syrup78.0 7.55 5.89 0.30 0.02042.75 3.23 
Potato starch80.0 4.16 3.33 —   —   0.90 0.040
Cognac or dessert wine—  3.33 —   —   —   —   —   
Sign up50.0 1.32 0.66 —   —   —   —   
Total267.30 25.30 74.75 30.20 89.23 
Output in finished product84.1 248.59 23.5  69.52 28.1  82.98 
Mass fraction by dry matter248.59 28.0  69.52 33.4  82.98 
To the aqueous phase63.9  
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