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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №042 Cake "Penguin" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №042 Cake "Penguin" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 931.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85264.10 263.70 —   —   99.75 263.44 
Confiture80.0 184.93 147.94 —   —   —   —   
Melange27.0 142.77 38.55 11.98817.12 0.73 1.04 
Cuttings from semi-finished cakes and pastries74.0 125.38 92.78 —   —   —   —   
Water—  107.06 —   —   —   —   —   
Sign up84.0 90.65 76.15 82.50 74.79 —/0.80 —/0.73 
Flour, premium85.5 81.01 69.26 1.09 0.88 1.59 1.29 
Fresh whole milk the weight ratio of fat 3.2%12.0 53.69 6.44 3.20 1.72 —/4.70 —/2.52 
Chicken eggs [chicken egg] [2]27.0 14.32 3.87 11.99 1.72 0.73 0.10 
Potato starch80.0 14.01 11.21 —   —   0.90 0.13 
Sign up—  9.11 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 5.70 5.41 15.00 0.86 2.00 0.11 
Ammonium carbonic (E503(i))—  1.04 —   —   —   —   —   
Essence—  0.94 —   —   —   —   —   
Vanilla powder99.850.88 0.88 —   —   99.80 0.88 
Sign up—  0.35 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.17 0.087—   —   —   —   
Total716.29 10.43 97.09 28.90 269.10 
Output in finished product71.8 669.01 9.7  90.68 27.0  251.34 
Mass fraction by dry matter669.01 13.6  90.68 37.6  251.34 
To the aqueous phase49.0  
List of recipes

Recipe on №042 Cake "Penguin" contained in handbooks:

calculations, forms, documents: