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All groups → All products → Cakes → Sponge cakes → Sponge cakes with jam → №074 Cake "October" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №074 Cake "October" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 680.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 212.35 57.34 11.98825.46 0.73 1.55 
Granulated sugar99.85210.58 210.26 —   —   99.75 210.05 
Jam66.0 153.72 101.45 —   —   57.40 88.24 
Flour, premium85.5 103.20 88.24 1.09 1.12 1.59 1.64 
Water—  91.49 —   —   —   —   —   
Sign up80.0 25.48 20.39 —   —   0.90 0.23 
Powdered sugar99.8519.56 19.53 —   —   99.80 19.52 
Cognac or dessert wine—  7.77 —   —   —   —   —   
Essence—  1.27 —   —   —   —   —   
Essence of rum—  0.31 —   —   —   —   —   
Total497.21 3.90 26.58 47.19 321.23 
Output in finished product68.3 464.89 3.7  24.85 44.1  300.35 
Mass fraction by dry matter464.89 5.3  24.85 64.6  300.35 
To the aqueous phase58.2  
List of recipes

Recipe on №074 Cake "October" contained in handbooks:

calculations, forms, documents: