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All groups → All products → Cakes → Sponge cakes → Sponge-fruit cakes → №059 Cake "Michurinsky" → recipe number 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №059 Cake "Michurinsky" recipe number 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 418 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85122.25 122.06 —   —   99.75 121.94 
Melange27.0 78.39 21.16 11.9889.40 0.73 0.57 
Water—  53.11 —   —   —   —   —   
Fruit filling74.0 49.83 36.88 —   —   71.50 35.63 
Fruit70.0 39.00 27.30 —   —   —   —   
Sign up17.0 39.00 6.63 —   —   —   —   
Flour, premium85.5 38.09 32.57 1.09 0.42 1.59 0.61 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 28.17 23.66 82.50 23.24 —/0.80 —/0.23 
Fresh whole milk the weight ratio of fat 3.2%12.0 18.22 2.19 3.20 0.58 —/4.70 —/0.86 
Potato starch80.0 9.41 7.52 —   —   0.90 0.080
Sign up27.0 4.86 1.31 11.99 0.58 0.73 0.040
Cognac or dessert wine—  3.64 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 3.55 3.37 15.00 0.53 2.00 0.070
Starch syrup78.0 2.24 1.75 0.30 0.01042.75 0.96 
Essence—  0.54 —   —   —   —   —   
Sign up85.0 0.22 0.19 —   —   —   —   
Essence of rum—  0.15 —   —   —   —   —   
Cognac—  0.11 —   —   —   —   —   
Vanilla powder99.850.10 0.10 —   —   99.80 0.10 
Citric acid (E330)98.0 0.0450.044—   —   —   —   
Sign up—  0.022—   —   —   —   —   
Total286.74 8.32 34.76 38.45 160.71 
Output in finished product63.9 266.96 7.7  32.36 35.8  149.62 
Mass fraction by dry matter266.96 12.1  32.36 56.0  149.62 
To the aqueous phase49.7  
List of recipes

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

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