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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №014 Cake "Lemon" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №014 Cake "Lemon" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 462.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85166.07 165.82 —   —   99.75 165.65 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 112.94 94.87 82.50 93.18 —/0.80 —/0.90 
Melange27.0 89.67 24.21 11.98810.75 0.73 0.65 
Flour, premium85.5 71.35 61.00 1.09 0.78 1.59 1.13 
Fresh whole milk the weight ratio of fat 3.2%12.0 66.85 8.02 3.20 2.14 —/4.70 —/3.14 
Sign up10.0 18.74 1.87 0.0800.0102.46 0.46 
Chicken eggs [chicken egg] [2]27.0 17.83 4.81 11.99 2.14 0.73 0.13 
Potato starch80.0 1.16 0.93 —   —   0.90 0.010
Vanilla powder99.851.10 1.09 —   —   99.80 1.10 
Citrus essence—  0.52 —   —   —   —   —   
Sign up—  0.44 —   —   —   —   —   
Essence—  0.058—   —   —   —   —   
Cocoa powder [Skurikhin]95.0 0.0580.05515.00 0.0102.00 —   
Total362.69 23.55 109.01 37.11 171.76 
Output in finished product73.0 337.67 21.9  101.49 34.6  159.91 
Mass fraction by dry matter337.67 30.1  101.49 47.4  159.91 
To the aqueous phase56.1  
List of recipes

Recipe on №014 Cake "Lemon" contained in handbooks:

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