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All groups → All products → Cakes → Sponge cakes → Sponge-fruit cakes → №063 Cake "Amber" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №063 Cake "Amber" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 830.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up72.0 509.57 366.89 —   —   69.66 354.97 
Melange27.0 110.98 29.96 11.98813.30 0.73 0.81 
Granulated sugar99.85103.58 103.42 —   —   99.75 103.32 
Flour, premium85.5 90.29 77.20 1.09 0.98 1.59 1.44 
Apricots from compote17.0 59.95 10.19 —   —   —   —   
Sign up—  24.46 —   —   —   —   —   
Starch syrup78.0 5.31 4.14 0.30 0.02042.75 2.27 
Potato starch80.0 0.75 0.60 —   —   0.90 0.010
Citrus essence—  0.68 —   —   —   —   —   
Agar (E406)85.0 0.53 0.45 —   —   —   —   
Sign up—  0.20 —   —   —   —   —   
Citric acid (E330)98.0 0.11 0.10 —   —   —   —   
Food paint—  0.051—   —   —   —   —   
Total592.97 1.72 14.30 55.74 462.82 
Output in finished product67.8 563.32 1.6  13.58 53.0  439.68 
Mass fraction by dry matter563.32 2.4  13.58 78.1  439.68 
To the aqueous phase62.2  
List of recipes

Recipe on №063 Cake "Amber" contained in handbooks:

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