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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №033 Cake "Moscow" → recipe number 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №033 Cake "Moscow" recipe number 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 799 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85311.13 310.66 —   —   99.75 310.35 
Strawberry jam72.0 152.20 109.59 0.0900.14 69.19 105.31 
Melange27.0 128.06 34.58 11.98815.35 0.73 0.93 
water—  87.18 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 70.34 59.08 82.50 58.03 —/0.80 —/0.56 
Sign up85.5 62.24 53.21 1.09 0.68 1.59 0.99 
Fresh whole milk the weight ratio of fat 3.2%12.0 42.87 5.14 3.20 1.37 —/4.70 —/2.01 
Raw egg white12.0 22.37 2.68 —   —   0.9450.21 
Potato starch80.0 15.37 12.29 —   —   0.90 0.14 
Cognac—  12.20 —   —   —   —   —   
Sign up27.0 11.43 3.09 11.99 1.37 0.73 0.080
Cognac or dessert wine—  10.50 —   —   —   —   —   
"Patterned" chocolate99.4 5.79 5.76 35.90 2.08 —   —   
Cocoa powder [Skurikhin]95.0 2.79 2.65 15.00 0.42 2.00 0.060
Vanilla powder99.851.00 1.00 —   —   99.80 1.00 
Sign up—  0.77 —   —   —   —   —   
Essence of rum—  0.41 —   —   —   —   —   
Total599.72 9.94 79.44 52.66 420.74 
Output in finished product69.9 558.34 9.3  73.96 49.0  391.71 
Mass fraction by dry matter558.34 13.2  73.96 70.2  391.71 
To the aqueous phase62.0  
List of recipes

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

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