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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №039 Cake "Cherry" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №039 Cake "Cherry" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 223.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8542.37 42.31 —   —   99.75 42.26 
Melange27.0 41.74 11.27 11.9885.00 0.73 0.30 
Fruit filling74.0 40.41 29.90 —   —   71.50 28.89 
Fruit70.0 28.03 19.62 —   —   —   —   
water—  24.47 —   —   —   —   —   
Sign up85.5 20.28 17.34 1.09 0.22 1.59 0.32 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 18.20 15.29 82.50 15.02 —/0.80 —/0.15 
Cherry syrup70.0 17.69 12.38 —   —   —   —   
Powdered sugar99.859.71 9.69 —   —   99.80 9.69 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 7.28 5.39 8.57 0.62 44.56/11.39 3.24/0.83 
Sign up80.0 5.01 4.01 —   —   0.90 0.050
Cherry liqueur40.0 0.42 0.17 —   —   —   —   
Essence—  0.25 —   —   —   —   —   
Vanilla powder99.850.18 0.18 —   —   99.80 0.18 
Agar (E406)85.0 0.17 0.15 —   —   —   —   
Total167.69 9.32 20.86 38.24 85.57 
Output in finished product69.8 156.12 8.7  19.42 35.6  79.67 
Mass fraction by dry matter156.12 12.4  19.42 51.0  79.67 
To the aqueous phase54.1  
List of recipes

Recipe on №039 Cake "Cherry" contained in handbooks:

calculations, forms, documents: