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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №039 Cake "Cherry" → recipe number 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №039 Cake "Cherry" recipe number 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 376 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8592.71 92.57 —   —   99.75 92.48 
Melange27.0 69.86 18.86 11.9888.37 0.73 0.51 
Fruit filling74.0 67.63 50.05 —   —   71.50 48.36 
Fruit70.0 46.91 32.84 —   —   —   —   
water—  40.96 —   —   —   —   —   
Sign up85.5 33.95 29.03 1.09 0.37 1.59 0.54 
Cherry syrup70.0 29.60 20.72 —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 24.53 20.61 82.50 20.24 —/0.80 —/0.20 
Fresh whole milk the weight ratio of fat 3.2%12.0 14.53 1.74 3.20 0.46 —/4.70 —/0.68 
Potato starch80.0 8.38 6.71 —   —   0.90 0.080
Sign up27.0 3.87 1.05 11.99 0.46 0.73 0.030
Cherry liqueur40.0 0.57 0.23 —   —   —   —   
Essence—  0.42 —   —   —   —   —   
Agar (E406)85.0 0.29 0.25 —   —   —   —   
Vanilla powder99.850.25 0.24 —   —   99.80 0.25 
Total274.89 7.95 29.90 37.98 142.82 
Output in finished product68.1 255.92 7.4  27.84 35.4  132.96 
Mass fraction by dry matter255.92 10.9  27.84 52.0  132.96 
To the aqueous phase52.6  
List of recipes

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

calculations, forms, documents: