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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №001 Biscuit-cream cake → recipe number 2 (Charlotte cream) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №001 Biscuit-cream cake recipe number 2 (Charlotte cream)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 380.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85150.48 150.26 —   —   99.75 150.10 
Melange27.0 86.73 23.42 11.98810.40 0.73 0.63 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 65.23 54.79 82.50 53.81 —/0.80 —/0.52 
Flour, premium85.5 42.15 36.04 1.09 0.46 1.59 0.67 
Fresh whole milk the weight ratio of fat 3.2%12.0 38.96 4.67 3.20 1.25 —/4.70 —/1.83 
Sign up—  31.61 —   —   —   —   —   
Potato starch80.0 10.41 8.33 —   —   0.90 0.090
Chicken eggs [chicken egg] [2]27.0 10.39 2.80 11.99 1.25 0.73 0.080
Fruit70.0 6.82 4.78 —   —   —   —   
Cognac—  4.41 —   —   —   —   —   
Sign up—  3.97 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 0.75 0.71 15.00 0.11 2.00 0.020
Vanilla powder99.850.60 0.60 —   —   99.80 0.60 
Essence—  0.52 —   —   —   —   —   
Essence of rum—  0.15 —   —   —   —   —   
Total286.40 17.68 67.28 40.40 153.72 
Output in finished product70.1 266.64 16.5  62.64 37.6  143.11 
Mass fraction by dry matter266.64 23.5  62.64 53.7  143.11 
To the aqueous phase55.7  
List of recipes

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

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