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All groups → All products → Cakes → Sponge cakes → Sponge-fruit cakes → №064 Cake "Firm" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №064 Cake "Firm" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 820.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up72.0 221.76 159.67 —   —   —   —   
Granulated sugar99.85201.94 201.64 —   —   99.75 201.44 
Melange27.0 129.68 35.01 11.98815.55 0.73 0.95 
Flour, premium85.5 105.92 90.56 1.09 1.15 1.59 1.68 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 85.71 72.00 82.50 70.71 —/0.80 —/0.69 
Sign up72.0 65.80 47.37 —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 50.76 6.09 3.20 1.62 —/4.70 —/2.39 
water—  33.86 —   —   —   —   —   
Chicken eggs [chicken egg] [2]27.0 13.54 3.65 11.99 1.62 0.73 0.10 
Starch syrup78.0 7.35 5.73 0.30 0.02042.75 3.14 
Sign up99.850.83 0.83 —   —   99.80 0.83 
Citrus essence—  0.80 —   —   —   —   —   
Potato starch80.0 0.74 0.59 —   —   0.90 0.010
Agar (E406)85.0 0.74 0.63 —   —   —   —   
Cognac or dessert wine—  0.33 —   —   —   —   —   
Sign up—  0.26 —   —   —   —   —   
Citric acid (E330)98.0 0.15 0.14 —   —   —   —   
Food paint—  0.071—   —   —   —   —   
Total623.92 11.05 90.67 25.62 210.15 
Output in finished product72.0 590.86 10.5  85.87 24.3  199.01 
Mass fraction by dry matter590.86 14.5  85.87 33.7  199.01 
To the aqueous phase46.5  
List of recipes

Recipe on №064 Cake "Firm" contained in handbooks:

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