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All groups → All products → Cakes → Sponge cakes → Sponge-fruit cakes → №059 Cake "Michurinsky" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №059 Cake "Michurinsky" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 698.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85159.38 159.14 —   —   99.75 158.98 
Melange27.0 131.63 35.54 11.98815.78 0.73 0.96 
Water—  89.19 —   —   —   —   —   
Fruit filling74.0 83.68 61.93 —   —   71.50 59.83 
Fruit70.0 65.49 45.84 —   —   —   —   
Sign up17.0 65.49 11.13 —   —   —   —   
Flour, premium85.5 63.97 54.69 1.09 0.70 1.59 1.02 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 61.44 51.61 82.50 50.69 —/0.80 —/0.49 
Powdered sugar99.8532.77 32.72 —   —   99.80 32.70 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 24.58 18.19 8.57 2.11 44.56/11.39 10.95/2.80 
Sign up80.0 15.79 12.64 —   —   0.90 0.14 
Cognac or dessert wine—  6.31 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 5.94 5.64 15.00 0.89 2.00 0.12 
Starch syrup78.0 3.76 2.93 0.30 0.01042.75 1.61 
Essence—  0.90 —   —   —   —   —   
Sign up85.0 0.38 0.32 —   —   —   —   
Vanilla powder99.850.29 0.29 —   —   99.80 0.29 
Essence of rum—  0.24 —   —   —   —   —   
Citric acid (E330)98.0 0.0750.073—   —   —   —   
Food paint—  0.036—   —   —   —   —   
Total492.69 10.04 70.18 38.46 268.74 
Output in finished product65.6 458.70 9.4  65.34 35.8  250.20 
Mass fraction by dry matter458.70 14.2  65.34 54.5  250.20 
To the aqueous phase51.0  
List of recipes

Recipe on №059 Cake "Michurinsky" contained in handbooks:

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