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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №038 Cake "Snow Maiden" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №038 Cake "Snow Maiden" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 776.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85332.72 332.23 —   —   99.75 331.89 
Melange27.0 103.21 27.87 11.98812.37 0.73 0.75 
Fruit cooking69.0 100.58 69.40 —   —   67.00 67.39 
Flour, premium85.5 99.08 84.72 1.09 1.08 1.59 1.58 
water—  76.33 —   —   —   —   —   
Sign up12.0 55.18 6.62 —   —   0.9450.52 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 35.03 29.43 82.50 28.90 —/0.80 —/0.28 
Fresh whole milk the weight ratio of fat 3.2%12.0 16.22 1.95 3.20 0.52 —/4.70 —/0.76 
Cognac—  10.31 —   —   —   —   —   
Cognac or dessert wine—  8.68 —   —   —   —   —   
Sign up27.0 4.33 1.17 11.99 0.52 0.73 0.030
Vanilla powder99.854.28 4.27 —   —   99.80 4.27 
Potato starch80.0 4.13 3.30 —   —   0.90 0.040
Essence—  1.03 —   —   —   —   —   
Essence of rum—  0.35 —   —   —   —   —   
Total560.95 5.59 43.39 52.41 407.15 
Output in finished product67.2 522.24 5.2  40.40 48.8  379.05 
Mass fraction by dry matter522.24 7.7  40.40 72.6  379.05 
To the aqueous phase59.8  
List of recipes

Recipe on №038 Cake "Snow Maiden" contained in handbooks:

calculations, forms, documents: