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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №026 Cake "Noorus" (Youth) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №026 Cake "Noorus" (Youth) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 840.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85285.49 285.06 —   —   99.75 284.78 
Melange27.0 205.98 55.62 11.98824.69 0.73 1.50 
water—  144.00 —   —   —   —   —   
Flour, premium85.5 100.11 85.59 1.09 1.09 1.59 1.59 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 97.38 81.80 82.50 80.34 —/0.80 —/0.78 
Sign up97.5 87.03 84.86 52.00 45.26 1.00 0.87 
Cocoa powder [Skurikhin]95.0 33.02 31.37 15.00 4.95 2.00 0.66 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 22.90 16.95 8.57 1.96 44.56/11.39 10.20/2.61 
Potato starch80.0 8.75 7.00 —   —   0.90 0.080
Cognac or dessert wine—  8.69 —   —   —   —   —   
Sign up78.0 3.15 2.46 0.30 0.01042.75 1.35 
Vanilla powder99.851.07 1.07 —   —   99.80 1.07 
Essence of rum—  0.33 —   —   —   —   —   
Agar (E406)85.0 0.31 0.27 —   —   —   —   
Essence—  0.13 —   —   —   —   —   
Sign up98.0 0.0630.061—   —   —   —   
Food paint—  0.030—   —   —   —   —   
Total652.09 18.84 158.30 36.22 304.30 
Output in finished product72.3 607.10 17.5  147.38 33.7  283.31 
Mass fraction by dry matter607.10 24.3  147.38 46.7  283.31 
To the aqueous phase54.9  
List of recipes

Recipe on №026 Cake "Noorus" (Youth) contained in handbooks:

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