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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №018 Cake "Dream" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №018 Cake "Dream" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 78.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 26.71 7.21 11.9883.20 0.73 0.19 
Granulated sugar99.8525.81 25.77 —   —   99.75 25.75 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 16.34 13.72 82.50 13.48 —/0.80 —/0.13 
Roasted kernels97.5 12.32 12.01 52.00 6.41 1.00 0.12 
Fresh whole milk the weight ratio of fat 3.2%12.0 8.02 0.96 3.20 0.26 —/4.70 —/0.38 
Sign up85.5 4.58 3.91 1.09 0.0501.59 0.070
Chicken eggs [chicken egg] [2]27.0 2.14 0.58 11.99 0.26 0.73 0.020
water—  1.57 —   —   —   —   —   
Natural roasted coffee96.0 0.21 0.20 14.40 0.0302.80 0.010
Vanilla powder99.850.16 0.16 —   —   99.80 0.16 
Sign up—  0.065—   —   —   —   —   
Total64.54 30.22 23.69 33.99 26.65 
Output in finished product77.4 60.67 28.4  22.27 32.0  25.05 
Mass fraction by dry matter60.67 36.7  22.27 41.3  25.05 
To the aqueous phase58.6  
List of recipes

Recipe on №018 Cake "Dream" contained in handbooks:

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