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All groups → All products → Cakes → Mosoblkhleb cakes → Autumn Cake [Wedge] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Autumn Cake [Wedge] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 143.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up17.0 50.14 8.52 —   —   —   —   
Granulated sugar99.8534.37 34.32 —   —   99.75 34.28 
Melange27.0 28.43 7.68 11.9883.41 0.73 0.21 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 19.97 16.78 82.50 16.48 —/0.80 —/0.16 
Wheat flour 1s85.5 17.06 14.59 1.29 0.22 1.79 0.31 
Sign up97.5 10.03 9.78 52.00 5.22 1.00 0.10 
Fresh whole milk the weight ratio of fat 3.2%12.0 8.27 0.99 3.20 0.26 —/4.70 —/0.39 
Jam72.0 0.50 0.36 —   —   71.60 0.36 
Vanilla powder99.850.18 0.18 —   —   99.80 0.18 
Cocoa powder [Skurikhin]95.0 0.10 0.09215.00 0.0202.00 —   
Sign up—  0.095—   —   —   —   —   
Cognac—  0.040—   —   —   —   —   
Wine—  0.036—   —   —   20.00 0.010
Total93.28 17.80 25.61 24.89 35.81 
Output in finished product59.6 85.72 16.4  23.53 22.9  32.91 
Mass fraction by dry matter85.72 27.4  23.53 38.4  32.91 
To the aqueous phase36.1  
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