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All groups → All products → Cakes → Sponge cakes → Sponge-cream glazed cakes → №032 Cake "Shventinis" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №032 Cake "Shventinis" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 843.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85241.15 240.79 —   —   99.75 240.55 
Melange27.0 190.73 51.50 11.98822.86 0.73 1.39 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 139.71 117.36 82.50 115.26 —/0.80 —/1.12 
Flour, premium85.5 92.70 79.26 1.09 1.01 1.59 1.47 
Cognac—  76.03 —   —   —   —   —   
Sign up99.8572.44 72.33 —   —   99.80 72.30 
Walnut kernel (raw)94.0 43.77 41.14 45.20 19.78 4.20 1.84 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 38.38 28.40 8.57 3.29 44.56/11.39 17.10/4.37 
Chocolate glaze [Skurikhin]99.1 31.00 30.72 34.47 10.69 48.15 14.93 
Cocoa powder [Skurikhin]95.0 25.96 24.67 15.00 3.89 2.00 0.52 
Sign up66.0 17.51 11.56 —   —   57.40 10.05 
Natural roasted coffee96.0 8.45 8.11 14.40 1.22 2.80 0.24 
Potato starch80.0 7.63 6.10 —   —   0.90 0.070
water—  3.93 —   —   —   —   —   
Vanilla powder99.851.00 0.99 —   —   99.80 1.00 
Total712.92 21.10 178.00 43.27 365.03 
Output in finished product78.7 663.73 19.6  165.72 40.3  339.84 
Mass fraction by dry matter663.73 25.0  165.72 51.2  339.84 
To the aqueous phase65.4  
List of recipes

Recipe on №032 Cake "Shventinis" contained in handbooks:

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