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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №037 Cake "Red Carnation" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №037 Cake "Red Carnation" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 119.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8539.47 39.41 —   —   99.75 39.37 
Fruit filling74.0 15.46 11.44 —   —   71.50 11.05 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 14.92 12.53 82.50 12.31 —/0.80 —/0.12 
Melange27.0 13.60 3.67 11.9881.63 0.73 0.10 
Flour, premium85.5 13.06 11.16 1.09 0.14 1.59 0.21 
Sign up—  11.34 —   —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 6.90 0.83 3.20 0.22 —/4.70 —/0.32 
Roasted kernels97.5 6.65 6.48 52.00 3.46 1.00 0.070
Cognac—  2.39 —   —   —   —   —   
Chicken eggs [chicken egg] [2]27.0 1.84 0.50 11.99 0.22 0.73 0.010
Sign up96.0 1.54 1.48 53.70 0.83 6.00 0.090
"Patterned" chocolate99.4 1.48 1.48 35.90 0.53 —   —   
Cognac or dessert wine—  1.43 —   —   —   —   —   
Potato starch80.0 0.54 0.44 —   —   0.90 —   
Cocoa powder [Skurikhin]95.0 0.50 0.47 15.00 0.0802.00 0.010
Sign up99.850.31 0.31 —   —   99.80 0.31 
Essence—  0.14 —   —   —   —   —   
Vanilla powder99.850.0910.091—   —   99.80 0.090
Essence of rum—  0.053—   —   —   —   —   
Starch syrup78.0 0.0460.0360.30 —   42.75 0.020
Sign up—  0.013—   —   —   —   —   
Dye—  0.003—   —   —   —   —   
Total90.31 16.26 19.42 43.23 51.62 
Output in finished product70.4 84.08 15.1  18.08 40.3  48.06 
Mass fraction by dry matter84.08 21.5  18.08 57.2  48.06 
To the aqueous phase57.7  
List of recipes

Recipe on №037 Cake "Red Carnation" contained in handbooks:

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