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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №048 Cake "Aurora" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №048 Cake "Aurora" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 118.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8532.99 32.94 —   —   99.75 32.91 
Melange27.0 30.18 8.15 11.9883.62 0.73 0.22 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 18.83 15.82 82.50 15.53 —/0.80 —/0.15 
Fruit cooking69.0 14.73 10.17 —   —   67.00 9.87 
Flour, premium85.5 13.09 11.20 1.09 0.14 1.59 0.21 
Sign up—  11.65 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 5.18 3.83 8.57 0.44 44.56/11.39 2.31/0.59 
Fresh whole milk the weight ratio of fat 3.2%12.0 4.85 0.58 3.20 0.16 —/4.70 —/0.23 
Roasted kernels97.5 3.68 3.59 52.00 1.91 1.00 0.040
Cocoa powder [Skurikhin]95.0 1.96 1.86 15.00 0.29 2.00 0.040
Sign up80.0 1.72 1.38 —   —   0.90 0.020
Chicken eggs [chicken egg] [2]27.0 1.29 0.35 11.99 0.15 0.73 0.010
Raw egg yolk46.0 0.89 0.41 28.7040.26 —   —   
Cognac or dessert wine—  0.80 —   —   —   —   —   
Starch syrup78.0 0.38 0.30 0.30 —   42.75 0.16 
Sign up—  0.10 —   —   —   —   —   
Vanilla powder99.850.0770.077—   —   99.80 0.080
Agar (E406)85.0 0.0380.032—   —   —   —   
Essence of rum—  0.031—   —   —   —   —   
Citric acid (E330)98.0 0.0080.007—   —   —   —   
Sign up—  0.005—   —   —   —   —   
Food paint—  0.004—   —   —   —   —   
Cognac—  0.001—   —   —   —   —   
Total90.68 18.92 22.50 39.11 46.50 
Output in finished product71.0 84.43 17.6  20.95 36.4  43.30 
Mass fraction by dry matter84.43 24.8  20.95 51.3  43.30 
To the aqueous phase55.7  
List of recipes

Recipe on №048 Cake "Aurora" contained in handbooks:

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