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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №001 Biscuit-cream cake → recipe No. 1 (creamy cream) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №001 Biscuit-cream cake recipe No. 1 (creamy cream)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 482 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85117.80 117.63 —   —   99.75 117.51 
Melange27.0 111.00 29.97 11.98813.31 0.73 0.81 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 103.75 87.15 82.50 85.59 —/0.80 —/0.83 
Powdered sugar99.8555.33 55.25 —   —   99.80 55.22 
Flour, premium85.5 53.95 46.12 1.09 0.59 1.59 0.86 
Sign up74.0 41.50 30.71 8.57 3.56 44.56/11.39 18.49/4.73 
water—  40.46 —   —   —   —   —   
Potato starch80.0 13.32 10.66 —   —   0.90 0.12 
Fruit70.0 8.73 6.11 —   —   —   —   
Cognac—  5.62 —   —   —   —   —   
Sign up—  5.13 —   —   —   —   —   
Vanilla powder99.850.97 0.97 —   —   99.80 0.97 
Cocoa powder [Skurikhin]95.0 0.96 0.91 15.00 0.14 2.00 0.020
Essence—  0.67 —   —   —   —   —   
Essence of rum—  0.19 —   —   —   —   —   
Total385.47 21.41 103.19 41.00 197.61 
Output in finished product74.5 358.87 19.9  96.07 38.2  183.97 
Mass fraction by dry matter358.87 26.8  96.07 51.3  183.97 
To the aqueous phase59.9  
List of recipes

Recipe on №001 Biscuit-cream cake contained in handbooks:

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