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All groups → All products → Cakes → Sponge cakes → Sponge-cream glazed cakes → №029 Cake "Agate" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №029 Cake "Agate" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 256.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8583.15 83.02 —   —   99.75 82.94 
Melange27.0 61.02 16.48 11.9887.32 0.73 0.45 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 36.81 30.92 82.50 30.37 —/0.80 —/0.29 
Flour, premium85.5 36.61 31.31 1.09 0.40 1.59 0.58 
Water—  31.20 —   —   —   —   —   
Sign up99.8519.63 19.60 —   —   99.80 19.59 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 14.72 10.90 8.57 1.26 44.56/11.39 6.56/1.68 
Cocoa powder [Skurikhin]95.0 12.67 12.04 15.00 1.90 2.00 0.25 
Candied fruit83.0 3.99 3.31 —   —   71.00 2.83 
Starch syrup78.0 3.91 3.05 0.30 0.01042.75 1.67 
Sign up—  2.03 —   —   —   —   —   
Vanilla powder99.850.38 0.38 —   —   99.80 0.38 
Essence—  0.091—   —   —   —   —   
Essence of rum—  0.077—   —   —   —   —   
Total211.00 16.06 41.26 45.36 116.53 
Output in finished product76.5 196.44 15.0  38.41 42.2  108.49 
Mass fraction by dry matter196.44 19.6  38.41 55.2  108.49 
To the aqueous phase64.2  
List of recipes

Recipe on №029 Cake "Agate" contained in handbooks:

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