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All groups → All products → Cakes → Sponge cakes → Sponge-fruit cakes → №060 Cake "Fruit and nut" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №060 Cake "Fruit and nut" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 634.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up72.0 181.32 130.55 49.50 89.75 29.80 54.03 
Granulated sugar99.85151.05 150.82 —   —   99.75 150.67 
Melange27.0 97.18 26.24 11.98811.65 0.73 0.71 
Flour, premium85.5 93.30 79.77 1.09 1.02 1.59 1.48 
Roasted cashew kernels [2]97.5 88.76 86.54 46.00 40.83 4.97 4.41 
Sign up—  48.20 —   —   —   —   —   
Raisins80.0 19.44 15.55 —   —   66.00 12.83 
Dried almond kernel96.0 13.27 12.74 53.70 7.13 6.00 0.80 
Powdered sugar99.855.32 5.31 —   —   99.80 5.31 
Cognac or dessert wine—  4.63 —   —   —   —   —   
Sign up80.0 3.89 3.11 —   —   0.90 0.040
Essence—  0.99 —   —   —   —   —   
Starch syrup78.0 0.95 0.74 0.30 —   42.75 0.41 
Essence of rum—  0.15 —   —   —   —   —   
Agar (E406)85.0 0.0550.047—   —   —   —   
Sign up—  0.027—   —   —   —   —   
Citric acid (E330)98.0 0.0110.011—   —   —   —   
Food paint—  0.005—   —   —   —   —   
Total511.43 23.70 150.38 36.35 230.69 
Output in finished product74.1 470.51 21.8  138.35 33.4  212.23 
Mass fraction by dry matter470.51 29.4  138.35 45.1  212.23 
To the aqueous phase56.4  
List of recipes

Recipe on №060 Cake "Fruit and nut" contained in handbooks:

calculations, forms, documents: