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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №054 Cake "Shushan" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №054 Cake "Shushan" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 318.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85110.45 110.29 —   —   99.75 110.17 
Melange27.0 90.98 24.56 11.98810.91 0.73 0.66 
Fruit filling74.0 48.14 35.62 —   —   71.50 34.42 
Flour, premium85.5 44.21 37.80 1.09 0.48 1.59 0.70 
Water—  42.23 —   —   —   —   —   
Sign up84.0 20.33 17.07 82.50 16.77 —/0.80 —/0.16 
Fresh whole milk the weight ratio of fat 3.2%12.0 12.04 1.44 3.20 0.39 —/4.70 —/0.57 
Potato starch80.0 10.92 8.73 —   —   0.90 0.10 
Starch syrup78.0 3.27 2.55 0.30 0.01042.75 1.40 
Chicken eggs [chicken egg] [2]27.0 3.21 0.87 11.99 0.38 0.73 0.020
Sign up—  2.39 —   —   —   —   —   
Essence—  0.64 —   —   —   —   —   
Agar (E406)85.0 0.33 0.28 —   —   —   —   
Vanilla powder99.850.20 0.20 —   —   99.80 0.20 
Essence of rum—  0.092—   —   —   —   —   
Sign up98.0 0.0650.064—   —   —   —   
Food paint—  0.032—   —   —   —   —   
Total239.48 9.08 28.94 46.48 148.14 
Output in finished product69.6 221.76 8.4  26.80 43.0  137.18 
Mass fraction by dry matter221.76 12.1  26.80 61.9  137.18 
To the aqueous phase58.6  
List of recipes

Recipe on №054 Cake "Shushan" contained in handbooks:

calculations, forms, documents: