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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 544.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 159.28 136.19 1.09 1.74 1.59 2.53 
Margarine84.0 120.60 101.30 82.20 99.13 1.00 1.21 
Granulated sugar99.85117.80 117.62 —   —   99.75 117.51 
Melange27.0 84.95 22.94 11.98810.18 0.73 0.62 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 81.67 68.60 82.50 67.38 —/0.80 —/0.65 
Sign up78.0 75.85 59.16 —   —   77.27 58.61 
Fresh whole milk the weight ratio of fat 3.2%12.0 33.80 4.06 3.20 1.08 —/4.70 —/1.59 
Water—  2.06 —   —   —   —   —   
Vanilla powder99.850.72 0.72 —   —   99.80 0.72 
Cocoa powder [Skurikhin]95.0 0.34 0.32 15.00 0.0502.00 0.010
Sign up—  0.16 —   —   —   —   —   
Wine—  0.15 —   —   —   20.00 0.030
Total510.91 33.00 179.56 33.58 182.70 
Output in finished product89.5 486.89 31.5  171.12 32.0  174.11 
Mass fraction by dry matter486.89 35.1  171.12 35.8  174.11 
To the aqueous phase75.3  
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