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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №004 Cake "Creamy" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №004 Cake "Creamy" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 540.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85132.13 131.93 —   —   99.75 131.80 
Melange27.0 124.50 33.61 11.98814.93 0.73 0.91 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 116.93 98.22 82.50 96.47 —/0.80 —/0.94 
Powdered sugar99.8562.36 62.27 —   —   99.80 62.24 
Flour, premium85.5 60.50 51.73 1.09 0.66 1.59 0.96 
Sign up74.0 46.77 34.61 8.57 4.01 44.56/11.39 20.84/5.33 
water—  45.37 —   —   —   —   —   
Potato starch80.0 14.94 11.95 —   —   0.90 0.13 
Fruit70.0 9.79 6.86 —   —   —   —   
Cognac—  6.30 —   —   —   —   —   
Sign up—  5.75 —   —   —   —   —   
Vanilla powder99.851.15 1.15 —   —   99.80 1.15 
Essence—  0.75 —   —   —   —   —   
Essence of rum—  0.21 —   —   —   —   —   
Total432.33 21.47 116.07 41.09 222.11 
Output in finished product74.5 402.50 20.0  108.06 38.3  206.78 
Mass fraction by dry matter402.50 26.8  108.06 51.4  206.78 
To the aqueous phase60.0  
List of recipes

Recipe on №004 Cake "Creamy" contained in handbooks:

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