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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №041 Cake "Evening" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №041 Cake "Evening" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 578.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85213.14 212.82 —   —   99.75 212.61 
Jam72.0 122.15 87.95 —   —   71.60 87.46 
Melange27.0 121.20 32.72 11.98814.53 0.73 0.88 
Water—  100.62 —   —   —   —   —   
Flour, premium85.5 58.90 50.36 1.09 0.64 1.59 0.94 
Sign up66.0 47.64 31.44 —   —   57.40 27.35 
Cocoa powder [Skurikhin]95.0 12.56 11.93 15.00 1.88 2.00 0.25 
Starch syrup78.0 10.37 8.09 0.30 0.03042.75 4.43 
Potato starch80.0 7.96 6.37 —   —   0.90 0.070
Cognac or dessert wine—  6.59 —   —   —   —   —   
Sign up—  0.47 —   —   —   —   —   
Raw egg white12.0 0.40 0.048—   —   0.945—   
Essence of rum—  0.26 —   —   —   —   —   
Vanilla powder99.850.25 0.25 —   —   99.80 0.25 
Total441.97 2.95 17.08 57.81 334.24 
Output in finished product70.2 406.17 2.7  15.70 53.1  307.17 
Mass fraction by dry matter406.17 3.9  15.70 75.6  307.17 
To the aqueous phase64.1  
List of recipes

Recipe on №041 Cake "Evening" contained in handbooks:

calculations, forms, documents: