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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №056 Cake "Sherg" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №056 Cake "Sherg" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 668 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85180.10 179.83 —   —   99.75 179.65 
Melange27.0 149.43 40.35 11.98817.91 0.73 1.09 
Fruit filling74.0 107.53 79.57 —   —   71.50 76.88 
Water—  84.72 —   —   —   —   —   
Flour, premium85.5 72.62 62.09 1.09 0.79 1.59 1.15 
Sign up84.0 52.01 43.69 82.50 42.91 —/0.80 —/0.42 
Roasted kernels97.5 48.81 47.59 52.00 25.38 1.00 0.49 
Powdered sugar99.8527.06 27.02 —   —   99.80 27.01 
Raisins80.0 22.36 17.89 —   —   66.00 14.76 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 20.29 15.02 8.57 1.74 44.56/11.39 9.04/2.31 
Sign up—  6.82 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 6.07 5.76 15.00 0.91 2.00 0.12 
Potato starch80.0 5.98 4.78 —   —   0.90 0.050
Starch syrup78.0 2.89 2.25 0.30 0.01042.75 1.24 
Vanilla powder99.850.66 0.66 —   —   99.80 0.66 
Sign up—  0.27 —   —   —   —   —   
Essence—  0.067—   —   —   —   —   
Total526.50 13.42 89.65 46.99 313.91 
Output in finished product73.4 490.17 12.5  83.46 43.8  292.25 
Mass fraction by dry matter490.17 17.0  83.46 59.6  292.25 
To the aqueous phase62.2  
List of recipes

Recipe on №056 Cake "Sherg" contained in handbooks:

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