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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №007 Cake "Truffle" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №007 Cake "Truffle" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 664.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85275.56 275.15 —   —   99.75 274.87 
Melange27.0 118.98 32.12 11.98814.26 0.73 0.87 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 97.16 81.61 82.50 80.16 —/0.80 —/0.78 
Water—  91.47 —   —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 61.04 7.32 3.20 1.95 —/4.70 —/2.87 
Sign up85.5 57.82 49.44 1.09 0.63 1.59 0.92 
"Patterned" chocolate99.4 27.42 27.26 35.90 9.84 —   —   
Cocoa powder [Skurikhin]95.0 25.20 23.94 15.00 3.78 2.00 0.50 
Chicken eggs [chicken egg] [2]27.0 16.28 4.39 11.99 1.95 0.73 0.12 
Potato starch80.0 14.28 11.42 —   —   0.90 0.13 
Sign up—  6.57 —   —   —   —   —   
Starch syrup78.0 6.34 4.95 0.30 0.02042.75 2.71 
Essence—  0.86 —   —   —   —   —   
Vanilla powder99.850.71 0.71 —   —   99.80 0.71 
Cognac—  0.38 —   —   —   —   —   
Sign up—  0.26 —   —   —   —   —   
Total518.32 16.94 112.59 42.60 283.20 
Output in finished product72.6 482.55 15.8  104.82 39.7  263.66 
Mass fraction by dry matter482.55 21.7  104.82 54.6  263.66 
To the aqueous phase59.1  
List of recipes

Recipe on №007 Cake "Truffle" contained in handbooks:

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