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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №021 Cake "Prague" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №021 Cake "Prague" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 303.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 96.06 25.94 11.98811.52 0.73 0.70 
Granulated sugar99.8574.77 74.66 —   —   99.75 74.58 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 69.40 58.30 82.50 57.26 —/0.80 —/0.56 
Flour, premium85.5 37.13 31.75 1.09 0.40 1.59 0.59 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 34.19 25.30 8.57 2.93 44.56/11.39 15.24/3.89 
Sign up66.0 16.12 10.64 —   —   57.40 9.25 
Water—  15.87 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 12.22 11.61 15.00 1.83 2.00 0.24 
Raw egg yolk46.0 5.89 2.71 28.7041.69 —   —   
Starch syrup78.0 4.49 3.50 0.30 0.01042.75 1.92 
Sign up—  0.10 —   —   —   —   —   
Vanilla powder99.850.0940.094—   —   99.80 0.090
Vanillin—  0.031—   —   —   —   —   
Total244.50 24.96 75.64 34.81 105.50 
Output in finished product75.8 229.83 23.5  71.10 32.7  99.17 
Mass fraction by dry matter229.83 30.9  71.10 43.1  99.17 
To the aqueous phase57.5  
List of recipes

Recipe on №021 Cake "Prague" contained in handbooks:

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