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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 887.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85306.30 305.84 —   —   99.75 305.53 
Melange27.0 214.48 57.91 11.98825.71 0.73 1.57 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 106.46 89.43 82.50 87.83 —/0.80 —/0.85 
Flour, premium85.5 104.23 89.12 1.09 1.14 1.59 1.66 
Water—  94.15 —   —   —   —   —   
Sign up72.0 92.68 66.73 —   —   71.60 66.36 
Vanilla cream70.0 55.61 38.93 —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 43.96 5.28 3.20 1.41 —/4.70 —/2.07 
Potato starch80.0 25.74 20.59 —   —   0.90 0.23 
Coconut sprinkle98.0 9.27 9.08 64.53 5.98 7.35 0.68 
Sign up—  8.00 —   —   —   —   —   
Essence—  1.29 —   —   —   —   —   
Vanilla powder99.850.94 0.94 —   —   99.80 0.94 
Essence of rum—  0.32 —   —   —   —   —   
Cognac—  0.20 —   —   —   —   —   
Sign up—  0.20 —   —   —   20.00 0.040
Total683.84 13.75 122.07 42.69 378.91 
Output in finished product70.9 629.13 12.7  112.30 39.3  348.60 
Mass fraction by dry matter629.13 17.9  112.30 55.4  348.60 
To the aqueous phase57.4  
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