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All groups → All products → Cakes → Sponge cakes → Sponge cakes with jam → №071 Cake "Salute" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №071 Cake "Salute" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 152.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8553.83 53.75 —   —   99.75 53.70 
Melange27.0 32.08 8.66 11.9883.85 0.73 0.23 
Apple jam66.0 21.94 14.48 —   —   63.93 14.03 
water—  19.83 —   —   —   —   —   
Flour, premium85.5 15.59 13.33 1.09 0.17 1.59 0.25 
Sign up84.0 14.37 12.07 82.50 11.86 —/0.80 —/0.11 
Fresh whole milk the weight ratio of fat 3.2%12.0 6.93 0.83 3.20 0.22 —/4.70 —/0.33 
Potato starch80.0 3.85 3.08 —   —   0.90 0.030
Cognac—  2.08 —   —   —   —   —   
Cognac or dessert wine—  1.73 —   —   —   —   —   
Sign up78.0 1.13 0.88 0.30 —   42.75 0.48 
Chicken eggs [chicken egg] [2]27.0 1.03 0.28 11.99 0.12 0.73 0.010
Essence—  0.23 —   —   —   —   —   
Agar (E406)85.0 0.13 0.11 —   —   —   —   
Vanilla powder99.850.13 0.13 —   —   99.80 0.13 
Sign up—  0.069—   —   —   —   —   
Citric acid (E330)98.0 0.0230.022—   —   —   —   
Food paint—  0.011—   —   —   —   —   
Total107.63 10.63 16.22 45.31 69.15 
Output in finished product66.3 101.17 10.0  15.25 42.6  65.00 
Mass fraction by dry matter101.17 15.1  15.25 64.2  65.00 
To the aqueous phase55.8  
List of recipes

Recipe on №071 Cake "Salute" contained in handbooks:

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