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All groups → All products → miscellanea → Cake For You → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cake For You Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 468.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up42.0 275.76 115.82 25.00 68.94 12.00 33.09 
Granulated sugar99.8568.58 68.47 —   —   99.75 68.41 
Melange27.0 61.00 16.47 11.9887.31 0.73 0.45 
Flour, premium85.5 51.15 43.73 1.09 0.56 1.59 0.81 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 31.87 26.77 82.50 26.29 —/0.80 —/0.25 
Sign up12.0 13.79 1.66 3.20 0.44 —/4.70 —/0.65 
Chocolate99.4 9.85 9.79 35.40 3.49 42.60 4.20 
Margarine84.0 3.94 3.31 82.20 3.24 1.00 0.040
Chicken eggs [chicken egg] [2]27.0 3.74 1.01 11.99 0.45 0.73 0.030
Cocoa powder [Skurikhin]95.0 3.73 3.54 15.00 0.56 2.00 0.070
Sign up65.0 2.74 1.78 —   —   —   —   
Potato starch80.0 2.05 1.64 —   —   0.90 0.020
Natural honey78.0 1.97 1.54 —   —   77.27 1.52 
Starch syrup78.0 1.58 1.23 0.30 —   42.75 0.68 
Baking soda (E500(ii))50.0 1.26 0.63 —   —   —   —   
Sign up99.850.28 0.28 —   —   99.80 0.28 
Cognac—  0.13 —   —   —   —   —   
Essence—  0.10 —   —   —   —   —   
Salt96.5 0.0360.035—   —   —   —   
Wine—  0.013—   —   —   20.00 —   
Sign up—  0.012—   —   —   —   —   
Total297.71 23.76 111.28 23.52 110.19 
Output in finished product59.2 277.17 22.1  103.60 21.9  102.59 
Mass fraction by dry matter277.17 37.4  103.60 37.0  102.59 
To the aqueous phase34.9  
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