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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №011 Cake "Ring" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №011 Cake "Ring" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 225.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8559.26 59.17 —   —   99.75 59.11 
Melange27.0 59.26 16.00 11.9887.10 0.73 0.43 
Flour, premium85.5 56.89 48.64 1.09 0.62 1.59 0.90 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 24.13 20.27 82.50 19.91 —/0.80 —/0.19 
Chocolate glaze [Skurikhin]99.1 23.10 22.89 34.47 7.96 48.15 11.12 
Sign up99.8512.87 12.85 —   —   99.80 12.84 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 9.65 7.14 8.57 0.83 44.56/11.39 4.30/1.10 
Potato starch80.0 2.37 1.90 —   —   0.90 0.020
Essence—  0.59 —   —   —   —   —   
Vanilla powder99.850.24 0.24 —   —   99.80 0.24 
Sign up—  0.079—   —   —   —   —   
Total189.10 16.18 36.42 39.89 89.80 
Output in finished product78.2 176.05 15.1  33.91 37.1  83.60 
Mass fraction by dry matter176.05 19.3  33.91 47.5  83.60 
To the aqueous phase63.0  
List of recipes

Recipe on №011 Cake "Ring" contained in handbooks:

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