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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №017 Cake "Forget-me-not" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №017 Cake "Forget-me-not" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 520.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85178.23 177.96 —   —   99.75 177.78 
Melange27.0 145.56 39.30 11.98817.45 0.73 1.06 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 89.72 75.37 82.50 74.02 —/0.80 —/0.72 
Flour, premium85.5 70.74 60.48 1.09 0.77 1.59 1.12 
water—  60.39 —   —   —   —   —   
Sign up74.0 19.97 14.78 8.57 1.71 44.56/11.39 8.90/2.27 
Potato starch80.0 17.47 13.97 —   —   0.90 0.16 
Chocolate glaze [Skurikhin]99.1 16.09 15.95 34.47 5.55 48.15 7.75 
Cocoa powder [Skurikhin]95.0 5.80 5.51 15.00 0.87 2.00 0.12 
Cognac—  4.68 —   —   —   —   —   
Sign up—  4.29 —   —   —   —   —   
Essence—  0.87 —   —   —   —   —   
Vanilla powder99.850.70 0.70 —   —   99.80 0.70 
Essence of rum—  0.16 —   —   —   —   —   
Total404.02 19.29 100.37 38.36 199.53 
Output in finished product72.3 376.15 18.0  93.45 35.7  185.77 
Mass fraction by dry matter376.15 24.8  93.45 49.4  185.77 
To the aqueous phase56.3  
List of recipes

Recipe on №017 Cake "Forget-me-not" contained in handbooks:

calculations, forms, documents: