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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №033 Cake "Moscow" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №033 Cake "Moscow" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 355.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85110.33 110.17 —   —   99.75 110.05 
Strawberry jam72.0 68.03 48.99 0.0900.06069.19 47.07 
Melange27.0 57.24 15.46 11.9886.86 0.73 0.42 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 39.51 33.19 82.50 32.60 —/0.80 —/0.32 
water—  38.97 —   —   —   —   —   
Sign up85.5 27.82 23.79 1.09 0.30 1.59 0.44 
Powdered sugar99.8521.07 21.04 —   —   99.80 21.03 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 15.80 11.69 8.57 1.35 44.56/11.39 7.04/1.80 
Raw egg white12.0 10.00 1.20 —   —   0.9450.090
Potato starch80.0 6.87 5.50 —   —   0.90 0.060
Sign up—  5.41 —   —   —   —   —   
Cognac or dessert wine—  4.74 —   —   —   —   —   
"Patterned" chocolate99.4 2.59 2.57 35.90 0.93 —   —   
Cocoa powder [Skurikhin]95.0 1.24 1.18 15.00 0.19 2.00 0.020
Vanilla powder99.850.52 0.52 —   —   99.80 0.52 
Sign up—  0.34 —   —   —   —   —   
Essence of rum—  0.18 —   —   —   —   —   
Total275.28 11.90 42.29 52.95 188.12 
Output in finished product72.1 256.29 11.1  39.37 49.3  175.14 
Mass fraction by dry matter256.29 15.4  39.37 68.3  175.14 
To the aqueous phase63.9  
List of recipes

Recipe on №033 Cake "Moscow" contained in handbooks:

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