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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №006 Cake "Gift" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №006 Cake "Gift" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 287.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85102.63 102.48 —   —   99.75 102.37 
Melange27.0 51.55 13.92 11.9886.18 0.73 0.38 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 46.40 38.98 82.50 38.28 —/0.80 —/0.37 
Roasted kernels97.5 35.64 34.75 52.00 18.53 1.00 0.36 
Fresh whole milk the weight ratio of fat 3.2%12.0 27.48 3.30 3.20 0.88 —/4.70 —/1.29 
Sign up85.5 25.05 21.42 1.09 0.27 1.59 0.40 
water—  24.08 —   —   —   —   —   
Chicken eggs [chicken egg] [2]27.0 7.33 1.98 11.99 0.88 0.73 0.050
Potato starch80.0 6.19 4.95 —   —   0.90 0.060
Cognac—  3.34 —   —   —   —   —   
Sign up—  3.03 —   —   —   —   —   
Powdered sugar99.852.97 2.97 —   —   99.80 2.96 
Vanilla powder99.850.45 0.45 —   —   99.80 0.45 
Essence—  0.31 —   —   —   —   —   
Essence of rum—  0.11 —   —   —   —   —   
Total225.19 22.62 65.02 37.62 108.11 
Output in finished product72.9 209.65 21.1  60.53 35.0  100.65 
Mass fraction by dry matter209.65 28.9  60.53 48.0  100.65 
To the aqueous phase56.4  
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