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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №008 Cake "Carmen" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №008 Cake "Carmen" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 662.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85168.80 168.54 —   —   99.75 168.38 
Melange27.0 152.81 41.26 11.98818.32 0.73 1.12 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 135.24 113.60 82.50 111.57 —/0.80 —/1.08 
Flour, premium85.5 80.00 68.40 1.09 0.87 1.59 1.27 
Powdered sugar99.8572.12 72.02 —   —   99.80 71.98 
Sign up74.0 54.09 40.03 8.57 4.64 44.56/11.39 24.10/6.16 
Water—  25.70 —   —   —   —   —   
Fruit filling74.0 20.44 15.13 —   —   71.50 14.61 
"Patterned" chocolate99.4 13.63 13.54 35.90 4.89 —   —   
Wine—  13.63 —   —   —   20.00 2.73 
Sign up95.0 12.88 12.23 15.00 1.93 2.00 0.26 
Potato starch80.0 12.30 9.84 —   —   0.90 0.11 
Starch syrup78.0 11.57 9.02 0.30 0.03042.75 4.95 
Vanilla powder99.851.57 1.57 —   —   99.80 1.57 
Essence—  0.88 —   —   —   —   —   
Sign up—  0.45 —   —   —   —   —   
Total565.18 21.48 142.25 44.67 295.79 
Output in finished product80.2 531.27 20.2  133.72 42.0  278.04 
Mass fraction by dry matter531.27 25.2  133.72 52.3  278.04 
To the aqueous phase68.0  
List of recipes

Recipe on №008 Cake "Carmen" contained in handbooks:

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