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All groups → All products → Cakes → Sponge cakes → Sponge cakes with jam → №069 Cake "Prague" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №069 Cake "Prague" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 106.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 35.76 9.66 11.99 4.29 0.73 0.26 
Granulated sugar99.8525.83 25.79 —   —   99.75 25.77 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 25.35 21.30 82.50 20.91 —/0.80 —/0.20 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 12.85 9.51 8.57 1.10 44.56/11.39 5.73/1.46 
Flour, premium85.5 12.37 10.58 1.09 0.13 1.59 0.20 
Sign up66.0 5.91 3.90 —   —   57.40 3.39 
Water—  5.44 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 4.10 3.90 15.00 0.62 2.00 0.080
Raw egg yolk46.0 2.21 1.02 28.7040.63 —   —   
Starch syrup78.0 1.45 1.13 0.30 —   42.75 0.62 
Sign up—  0.034—   —   —   —   —   
Vanilla powder99.850.0300.030—   —   99.80 0.030
Vanillin—  0.011—   —   —   —   —   
Total86.81 25.89 27.68 34.76 37.16 
Output in finished product75.6 80.82 24.1  25.77 32.4  34.60 
Mass fraction by dry matter80.82 31.9  25.77 42.8  34.60 
To the aqueous phase57.0  
List of recipes

Recipe on №069 Cake "Prague" contained in handbooks:

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