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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №023 Cake "Tiina" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №023 Cake "Tiina" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 506.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85184.22 183.95 —   —   99.75 183.76 
Melange27.0 117.44 31.71 11.98814.08 0.73 0.86 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 98.87 83.05 82.50 81.57 —/0.80 —/0.79 
water—  80.81 —   —   —   —   —   
Flour, premium85.5 57.08 48.80 1.09 0.62 1.59 0.91 
Sign up74.0 22.62 16.74 8.57 1.94 44.56/11.39 10.08/2.58 
Potato starch80.0 14.09 11.27 —   —   0.90 0.13 
Cognac or dessert wine—  7.40 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 3.24 3.07 15.00 0.49 2.00 0.060
Vanilla powder99.850.93 0.93 —   —   99.80 0.93 
Sign up78.0 0.81 0.63 0.30 —   42.75 0.35 
Essence—  0.73 —   —   —   —   —   
Citric acid (E330)98.0 0.22 0.21 —   —   —   —   
Agar (E406)85.0 0.0810.069—   —   —   —   
Food paint—  0.008—   —   —   —   —   
Total380.44 19.48 98.70 39.33 199.27 
Output in finished product69.9 354.19 18.1  91.89 36.6  185.52 
Mass fraction by dry matter354.19 25.9  91.89 52.4  185.52 
To the aqueous phase54.9  
List of recipes

Recipe on №023 Cake "Tiina" contained in handbooks:

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