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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → No. 027 "Sponge-cream" cake (by weight) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 027 "Sponge-cream" cake (by weight) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 712.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85241.25 240.88 —   —   99.75 240.65 
Melange27.0 175.62 47.42 11.98821.05 0.73 1.28 
water—  124.30 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 117.61 98.79 82.50 97.03 —/0.80 —/0.94 
Wheat flour 1s85.5 106.45 91.01 1.29 1.37 1.79 1.91 
Sign up97.5 29.45 28.71 52.00 15.31 1.00 0.29 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 26.07 19.29 8.57 2.23 44.56/11.39 11.62/2.97 
Cognac or dessert wine—  8.23 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 5.46 5.19 15.00 0.82 2.00 0.11 
Essence—  1.02 —   —   —   —   —   
Sign up—  0.23 —   —   —   —   —   
Vanilla powder99.850.20 0.20 —   —   99.80 0.20 
Total531.49 19.35 137.81 36.30 258.60 
Output in finished product69.5 494.82 18.0  128.30 33.8  240.76 
Mass fraction by dry matter494.82 25.9  128.30 48.7  240.76 
To the aqueous phase52.6  
List of recipes

Recipe on No. 027 "Sponge-cream" cake (by weight) contained in handbooks:

calculations, forms, documents: