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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 503.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85171.82 171.57 —   —   99.75 171.39 
Melange27.0 116.45 31.44 11.98813.96 0.73 0.85 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 94.53 79.40 82.50 77.99 —/0.80 —/0.76 
Flour, premium85.5 56.59 48.39 1.09 0.62 1.59 0.90 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 50.22 37.16 8.57 4.30 44.56/11.39 22.38/5.72 
Sign up12.0 45.90 5.51 —   —   0.9450.43 
Roasted kernels97.5 39.02 38.04 52.00 20.29 1.00 0.39 
Potato starch80.0 13.97 11.18 —   —   0.90 0.13 
Raw egg yolk46.0 8.65 3.98 28.7042.48 —   —   
Water—  8.65 —   —   —   —   —   
Sign up12.0 4.85 0.58 3.20 0.16 —/4.70 —/0.23 
Cocoa powder [Skurikhin]95.0 4.52 4.29 15.00 0.68 2.00 0.090
Vanilla powder99.851.25 1.25 —   —   99.80 1.25 
Essence—  0.70 —   —   —   —   —   
Vanillin—  0.045—   —   —   —   —   
Sign up—  0.036—   —   —   —   —   
Wine—  0.011—   —   —   20.00 —   
Total432.79 23.92 120.48 40.14 202.17 
Output in finished product80.0 402.93 22.3  112.17 37.4  188.22 
Mass fraction by dry matter402.93 27.8  112.17 46.7  188.22 
To the aqueous phase65.1  
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