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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №010 Cake "Sponge cake with cocoa" → recipe number 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №010 Cake "Sponge cake with cocoa" recipe number 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 927.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 324.77 87.69 11.98838.93 0.73 2.37 
Granulated sugar99.85296.82 296.37 —   —   99.75 296.08 
Flour, premium85.5 196.28 167.82 1.09 2.14 1.59 3.12 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 105.51 88.62 82.50 87.05 —/0.80 —/0.84 
Fresh whole milk the weight ratio of fat 3.2%12.0 66.62 7.99 3.20 2.13 —/4.70 —/3.13 
Sign up95.0 62.63 59.50 15.00 9.39 2.00 1.25 
Fruit70.0 28.30 19.81 —   —   —   —   
Chicken eggs [chicken egg] [2]27.0 17.77 4.80 11.99 2.13 0.73 0.13 
Wine—  14.15 —   —   —   20.00 2.83 
Cuttings from semi-finished cakes and pastries74.0 12.73 9.42 —   —   —   —   
Sign up99.850.50 0.50 —   —   99.80 0.50 
Cognac—  0.34 —   —   —   —   —   
Water—  0.26 —   —   —   —   —   
Cognac or dessert wine—  0.074—   —   —   —   —   
Ammonium carbonic (E503(i))—  0.073—   —   —   —   —   
Sign up50.0 0.0180.009—   —   —   —   
Essence—  0.018—   —   —   —   —   
Total742.53 15.29 141.77 33.30 308.86 
Output in finished product74.5 691.30 14.2  131.99 31.0  287.55 
Mass fraction by dry matter691.30 19.1  131.99 41.6  287.55 
To the aqueous phase54.9  
List of recipes

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

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