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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 427.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85151.44 151.22 —   —   99.75 151.06 
Melange27.0 78.34 21.15 11.9889.39 0.73 0.57 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 70.84 59.50 82.50 58.44 —/0.80 —/0.57 
Cottage cheese mdzh nine%27.0 63.42 17.12 7.55 4.79 —/2.52 —/1.60 
Water—  44.00 —   —   —   —   —   
Sign up85.5 38.07 32.55 1.09 0.41 1.59 0.61 
Fresh whole milk the weight ratio of fat 3.2%12.0 30.79 3.69 3.20 0.99 —/4.70 —/1.45 
Potato starch80.0 9.40 7.52 —   —   0.90 0.080
Cocoa powder [Skurikhin]95.0 6.92 6.57 15.00 1.04 2.00 0.14 
Cognac or dessert wine—  3.74 —   —   —   —   —   
Sign up99.850.63 0.63 —   —   99.80 0.63 
Essence—  0.47 —   —   —   —   —   
Cognac—  0.30 —   —   —   —   —   
Essence of rum—  0.15 —   —   —   —   —   
Wine—  0.019—   —   —   20.00 —   
Total299.96 17.55 75.06 36.34 155.44 
Output in finished product65.3 279.26 16.3  69.88 33.8  144.71 
Mass fraction by dry matter279.26 25.0  69.88 51.8  144.71 
To the aqueous phase49.4  
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