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All groups → All products → Cakes → Mosoblkhleb cakes → Love Lake cake (figured) [Voskresensk] → Recipe No. 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Love Lake cake (figured) [Voskresensk] Recipe No. 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 182.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8570.59 70.48 —   —   99.75 70.41 
water—  25.85 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 22.51 18.90 82.50 18.57 —/0.80 —/0.18 
Melange27.0 16.34 4.41 11.9881.96 0.73 0.12 
Starch syrup78.0 14.48 11.29 0.30 0.04042.75 6.19 
Sign up99.2 13.95 13.84 —   —   —   —   
Flour, premium85.5 13.79 11.79 1.09 0.15 1.59 0.22 
Fresh whole milk the weight ratio of fat 3.2%12.0 9.42 1.13 3.20 0.30 —/4.70 —/0.44 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 8.08 5.98 8.57 0.69 44.56/11.39 3.60/0.92 
Chocolate99.4 4.01 3.98 35.40 1.42 42.60 1.71 
Sign up99.851.75 1.74 —   —   99.80 1.75 
Integrated Nutritional Supplement emulsifier churning paste [3]52.0 0.93 0.48 25.00 0.23 27.00 0.25 
Cognac or dessert wine—  0.65 —   —   —   —   —   
Dry egg white [without enzyme TU Skurikhin]91.0 0.62 0.57 1.80 0.0101.20 0.010
Cocoa powder [Skurikhin]95.0 0.59 0.56 15.00 0.0902.00 0.010
Sign up85.0 0.45 0.38 —   —   —   —   
Citric acid (E330)98.0 0.29 0.28 —   —   —   —   
Vanilla powder99.850.20 0.20 —   —   99.80 0.20 
Flavoring—  0.19 —   —   —   —   —   
Essence—  0.12 —   —   —   —   —   
Sign up—  0.11 —   —   —   —   —   
Cognac—  0.056—   —   —   —   —   
Wine—  0.032—   —   —   20.00 0.010
Essence of rum—  0.026—   —   —   —   —   
Gelatin86.0 0.0190.0170.38 —   —   —   
Sign up—  0.006—   —   —   —   —   
Total146.05 12.88 23.46 46.94 85.48 
Output in finished product75.0 136.56 12.0  21.94 43.9  79.93 
Mass fraction by dry matter136.56 16.1  21.94 58.5  79.93 
To the aqueous phase63.7  
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