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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №036 Cake "Astra" → recipe number 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №036 Cake "Astra" recipe number 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 300.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8597.78 97.63 —   —   99.75 97.54 
Jam72.0 67.26 48.43 0.20 0.13 70.10 47.15 
Melange27.0 60.54 16.34 11.9887.26 0.73 0.44 
Water—  40.61 —   —   —   —   —   
Flour, premium85.5 32.24 27.57 1.09 0.35 1.59 0.51 
Sign up84.0 26.68 22.41 82.50 22.01 —/0.80 —/0.21 
Fresh whole milk the weight ratio of fat 3.2%12.0 16.36 1.96 3.20 0.52 —/4.70 —/0.77 
Cocoa powder [Skurikhin]95.0 5.24 4.98 15.00 0.79 2.00 0.10 
Chicken eggs [chicken egg] [2]27.0 4.36 1.18 11.99 0.52 0.73 0.030
Potato starch80.0 4.29 3.43 —   —   0.90 0.040
Sign up—  3.51 —   —   —   —   —   
Essence—  0.21 —   —   —   —   —   
Vanilla powder99.850.20 0.20 —   —   99.80 0.20 
Essence of rum—  0.14 —   —   —   —   —   
Cognac—  0.040—   —   —   —   —   
Total224.13 10.52 31.58 48.85 146.65 
Output in finished product69.0 207.10 9.7  29.18 45.1  135.51 
Mass fraction by dry matter207.10 14.1  29.18 65.4  135.51 
To the aqueous phase59.3  
List of recipes

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

calculations, forms, documents: