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All groups → All products → Cakes → Sponge cakes → Sponge cakes with jam → №070 Cake "Ruby" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №070 Cake "Ruby" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 468.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85170.45 170.20 —   —   99.75 170.02 
Melange27.0 99.45 26.85 11.98811.92 0.73 0.73 
Apple jam66.0 68.02 44.89 —   —   63.93 43.49 
water—  60.70 —   —   —   —   —   
Flour, premium85.5 48.33 41.32 1.09 0.53 1.59 0.77 
Sign up84.0 43.05 36.16 82.50 35.52 —/0.80 —/0.34 
Fresh whole milk the weight ratio of fat 3.2%12.0 20.75 2.49 3.20 0.66 —/4.70 —/0.98 
Potato starch80.0 11.93 9.55 —   —   0.90 0.11 
Cognac—  8.36 —   —   —   —   —   
Cognac or dessert wine—  6.99 —   —   —   —   —   
Sign up27.0 3.07 0.83 11.99 0.37 0.73 0.020
Essence—  0.61 —   —   —   —   —   
Vanilla powder99.850.38 0.38 —   —   99.80 0.38 
Starch syrup78.0 0.35 0.27 0.30 —   42.75 0.15 
Essence of rum—  0.28 —   —   —   —   —   
Sign up85.0 0.0810.069—   —   —   —   
Citric acid (E330)98.0 0.0070.007—   —   —   —   
Food paint—  0.003—   —   —   —   —   
Total333.02 10.45 49.00 46.18 216.53 
Output in finished product66.1 310.05 9.7  45.62 43.0  201.59 
Mass fraction by dry matter310.05 14.7  45.62 65.0  201.59 
To the aqueous phase55.9  
List of recipes

Recipe on №070 Cake "Ruby" contained in handbooks:

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