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All groups → All products → Cakes → Sponge cakes → Sponge cakes with jam → №075 Cake "Toome" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №075 Cake "Toome" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 963.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85259.79 259.40 —   —   99.75 259.14 
Jam66.0 230.62 152.21 —   —   57.40 132.38 
Melange27.0 206.91 55.87 11.98824.80 0.73 1.51 
Water—  137.60 —   —   —   —   —   
Flour, premium85.5 100.56 85.98 1.09 1.10 1.59 1.60 
Sign up70.0 100.37 70.26 —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 37.44 31.45 82.50 30.89 —/0.80 —/0.30 
Potato starch80.0 24.83 19.86 —   —   0.90 0.22 
Starch syrup78.0 8.82 6.88 0.30 0.03042.75 3.77 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 8.80 6.51 8.57 0.75 44.56/11.39 3.92/1.00 
Sign up—  7.35 —   —   —   —   —   
Essence—  1.51 —   —   —   —   —   
Agar (E406)85.0 0.88 0.75 —   —   —   —   
Citric acid (E330)98.0 0.64 0.62 —   —   —   —   
Vanilla powder99.850.41 0.41 —   —   99.80 0.41 
Sign up—  0.29 —   —   —   —   —   
Food paint—  0.085—   —   —   —   —   
Total690.20 5.97 57.57 41.89 403.80 
Output in finished product66.7 642.57 5.6  53.60 39.0  375.93 
Mass fraction by dry matter642.57 8.3  53.60 58.5  375.93 
To the aqueous phase53.9  
List of recipes

Recipe on №075 Cake "Toome" contained in handbooks:

calculations, forms, documents: