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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Chocolate-biscuit [Ivanteevka] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cake Chocolate-biscuit [Ivanteevka] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 625.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 150.12 40.53 11.98818.00 0.73 1.10 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 148.21 124.49 82.50 122.27 —/0.80 —/1.19 
Granulated sugar99.85115.83 115.66 —   —   99.75 115.54 
Chocolate99.4 103.79 103.17 35.40 36.74 42.60 44.21 
Flour, premium85.5 72.96 62.38 1.09 0.80 1.59 1.16 
Sign up74.0 71.53 52.93 8.57 6.13 44.56/11.39 31.87/8.15 
Potato starch80.0 18.01 14.41 —   —   0.90 0.16 
Raw egg yolk46.0 12.32 5.67 28.7043.54 —   —   
Water—  12.32 —   —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 12.31 1.48 3.20 0.39 —/4.70 —/0.58 
Sign up95.0 5.55 5.28 15.00 0.83 2.00 0.11 
Essence—  0.90 —   —   —   —   —   
Vanilla powder99.850.26 0.26 —   —   99.80 0.26 
Vanillin—  0.064—   —   —   —   —   
Cognac—  0.056—   —   —   —   —   
Sign up—  0.056—   —   —   20.00 0.010
Total526.26 30.18 188.70 32.12 200.87 
Output in finished product78.4 489.95 28.1  175.68 29.9  187.01 
Mass fraction by dry matter489.95 35.9  175.68 38.2  187.01 
To the aqueous phase58.0  
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