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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 83.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8529.31 29.27 —   —   99.75 29.24 
Melange27.0 26.76 7.23 11.9883.21 0.73 0.20 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 15.33 12.88 82.50 12.65 —/0.80 —/0.12 
Wheat flour 1s85.5 15.11 12.92 1.29 0.19 1.79 0.27 
Halva96.0 8.60 8.26 —   —   —   —   
Sign up12.0 6.33 0.76 3.20 0.20 —/4.70 —/0.30 
Powdered sugar99.851.03 1.03 —   —   99.80 1.03 
Flour, premium85.5 0.77 0.65 1.09 0.0101.59 0.010
Potato starch80.0 0.19 0.15 —   —   0.90 —   
Vanilla powder99.850.14 0.14 —   —   99.80 0.14 
Sign up—  0.093—   —   —   —   —   
Cognac—  0.029—   —   —   —   —   
Wine—  0.029—   —   —   20.00 0.010
Total73.28 19.40 16.26 37.20 31.17 
Output in finished product81.4 68.22 18.1  15.14 34.6  29.02 
Mass fraction by dry matter68.22 22.2  15.14 42.5  29.02 
To the aqueous phase65.0  
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