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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №009 Cake "Wedding" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №009 Cake "Wedding" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 391.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85160.07 159.83 —   —   99.75 159.67 
Melange27.0 79.15 21.37 11.9889.49 0.73 0.58 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 54.37 45.67 82.50 44.86 —/0.80 —/0.43 
Flour, premium85.5 38.47 32.89 1.09 0.42 1.59 0.61 
water—  34.25 —   —   —   —   —   
Sign up12.0 32.20 3.86 3.20 1.03 —/4.70 —/1.51 
Jam72.0 30.18 21.73 0.20 0.06070.10 21.16 
Raw egg white12.0 10.47 1.26 —   —   0.9450.10 
Potato starch80.0 9.50 7.60 —   —   0.90 0.090
Chicken eggs [chicken egg] [2]27.0 8.59 2.32 11.99 1.03 0.73 0.060
Sign up—  4.76 —   —   —   —   —   
Cognac or dessert wine—  4.26 —   —   —   —   —   
Vanilla powder99.850.63 0.63 —   —   99.80 0.63 
Essence—  0.47 —   —   —   —   —   
Essence of rum—  0.16 —   —   —   —   —   
Sign up98.0 0.10 0.10 —   —   —   —   
Total297.26 14.54 56.89 47.05 184.16 
Output in finished product70.7 276.75 13.5  52.96 43.8  171.45 
Mass fraction by dry matter276.75 19.1  52.96 62.0  171.45 
To the aqueous phase59.9  
List of recipes

Recipe on №009 Cake "Wedding" contained in handbooks:

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