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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №036 Cake "Astra" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №036 Cake "Astra" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 427.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85104.83 104.68 —   —   99.75 104.57 
Jam72.0 96.28 69.32 0.20 0.19 70.10 67.49 
Melange27.0 86.65 23.40 11.98810.39 0.73 0.63 
Water—  58.13 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 48.14 40.44 82.50 39.72 —/0.80 —/0.39 
Sign up85.5 46.15 39.46 1.09 0.50 1.59 0.73 
Powdered sugar99.8525.68 25.64 —   —   99.80 25.63 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 19.26 14.25 8.57 1.65 44.56/11.39 8.58/2.19 
Cocoa powder [Skurikhin]95.0 7.50 7.12 15.00 1.13 2.00 0.15 
Potato starch80.0 6.14 4.92 —   —   0.90 0.060
Sign up—  5.10 —   —   —   —   —   
Vanilla powder99.850.38 0.38 —   —   99.80 0.38 
Essence—  0.31 —   —   —   —   —   
Essence of rum—  0.20 —   —   —   —   —   
Total329.59 12.54 53.58 49.11 209.90 
Output in finished product71.3 304.54 11.6  49.51 45.4  193.95 
Mass fraction by dry matter304.54 16.3  49.51 63.7  193.95 
To the aqueous phase61.2  
List of recipes

Recipe on №036 Cake "Astra" contained in handbooks:

calculations, forms, documents: