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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №052 "Biscuit-apple" cake → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №052 "Biscuit-apple" cake recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 94.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8540.21 40.15 —   —   99.75 40.11 
Melange27.0 24.26 6.55 11.9882.91 0.73 0.18 
Flour, premium85.5 11.79 10.08 1.09 0.13 1.59 0.19 
Water—  8.75 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 8.07 6.78 82.50 6.66 —/0.80 —/0.060
Sign up10.0 6.96 0.70 0.0920.0108.6230.60 
Fresh whole milk the weight ratio of fat 3.2%12.0 4.84 0.58 3.20 0.15 —/4.70 —/0.23 
Natural apple juice9.5 3.88 0.37 0.080—   7.9030.31 
Potato starch80.0 2.91 2.33 —   —   0.90 0.030
Candied fruit83.0 1.94 1.61 —   —   71.00 1.38 
Sign up27.0 1.29 0.35 11.99 0.15 0.73 0.010
Cognac or dessert wine—  0.77 —   —   —   —   —   
Wine—  0.28 —   —   —   20.00 0.060
Essence—  0.15 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 0.14 0.13 15.00 0.0202.00 —   
Sign up99.850.0720.072—   —   99.80 0.070
Essence of rum—  0.030—   —   —   —   —   
Apple essence—  0.021—   —   —   —   —   
Citric acid (E330)98.0 0.0070.007—   —   —   —   
Cognac—  0.004—   —   —   —   —   
Total69.70 10.60 10.03 45.59 43.13 
Output in finished product68.6 64.89 9.9  9.34 42.4  40.15 
Mass fraction by dry matter64.89 14.4  9.34 61.9  40.15 
To the aqueous phase57.5  
List of recipes

Recipe on №052 "Biscuit-apple" cake contained in handbooks:

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