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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №010 Cake "Sponge cake with cocoa" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №010 Cake "Sponge cake with cocoa" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 832.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 293.71 79.30 11.98835.21 0.73 2.14 
Granulated sugar99.85178.06 177.79 —   —   99.75 177.61 
Flour, premium85.5 177.51 151.77 1.09 1.93 1.59 2.82 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 122.63 103.01 82.50 101.17 —/0.80 —/0.98 
Powdered sugar99.8564.97 64.87 —   —   99.80 64.84 
Sign up95.0 56.62 53.78 15.00 8.49 2.00 1.13 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 48.72 36.06 8.57 4.18 44.56/11.39 21.71/5.55 
Fruit70.0 25.59 17.92 —   —   —   —   
Wine—  12.80 —   —   —   20.00 2.56 
Cuttings from semi-finished cakes and pastries74.0 11.51 8.52 —   —   —   —   
Sign up99.850.68 0.68 —   —   99.80 0.68 
Cognac or dessert wine—  0.41 —   —   —   —   —   
Water—  0.23 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.066—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0160.008—   —   —   —   
Sign up—  0.016—   —   —   —   —   
Total693.70 18.13 150.98 33.35 277.73 
Output in finished product77.6 645.84 16.9  140.56 31.0  258.57 
Mass fraction by dry matter645.84 21.8  140.56 40.0  258.57 
To the aqueous phase58.0  
List of recipes

Recipe on №010 Cake "Sponge cake with cocoa" contained in handbooks:

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