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All groups → All products → Cakes → Sponge cakes → Sponge-cream glazed cakes → №030 Cake "Friendship" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №030 Cake "Friendship" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 829.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 216.08 58.34 11.98825.90 0.73 1.58 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 199.16 167.29 82.50 164.31 —/0.80 —/1.59 
Granulated sugar99.85197.53 197.23 —   —   99.75 197.04 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 144.61 107.01 8.57 12.39 44.56/11.39 64.44/16.47 
Flour, premium85.5 85.70 73.27 1.09 0.93 1.59 1.36 
Sign up—  54.93 —   —   —   —   —   
Raw egg yolk46.0 28.92 13.30 28.7048.30 —   —   
Fruit cooking69.0 25.79 17.80 —   —   67.00 17.28 
Cocoa powder [Skurikhin]95.0 20.01 19.01 15.00 3.00 2.00 0.40 
Starch syrup78.0 12.75 9.95 0.30 0.04042.75 5.45 
Sign up80.0 10.74 8.60 —   —   0.90 0.10 
Vanilla powder99.851.44 1.44 —   —   99.80 1.44 
Essence—  0.84 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.35 —   —   —   —   —   
Citric acid (E330)98.0 0.30 0.29 —   —   —   —   
Sign up85.0 0.0440.038—   —   —   —   
Food paint—  0.004—   —   —   —   —   
Total673.56 25.90 214.87 36.26 300.83 
Output in finished product75.6 627.09 24.1  200.05 33.8  280.08 
Mass fraction by dry matter627.09 31.9  200.05 44.7  280.08 
To the aqueous phase58.0  
List of recipes

Recipe on №030 Cake "Friendship" contained in handbooks:

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