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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №079 Cake "Kalach" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №079 Cake "Kalach" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 80.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8522.47 22.44 —   —   99.75 22.41 
Powdered sugar99.8518.51 18.48 —   —   99.80 18.47 
Melange27.0 11.94 3.22 11.9881.43 0.73 0.090
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 8.96 7.53 82.50 7.39 —/0.80 —/0.070
Raw egg white12.0 6.94 0.83 —   —   0.9450.070
Sign up85.5 5.80 4.96 1.09 0.0601.59 0.090
Fresh whole milk the weight ratio of fat 3.2%12.0 5.80 0.70 3.20 0.19 —/4.70 —/0.27 
water—  5.22 —   —   —   —   —   
Chicken eggs [chicken egg] [2]27.0 1.55 0.42 11.99 0.19 0.73 0.010
Potato starch80.0 1.43 1.15 —   —   0.90 0.010
Sign up95.0 1.13 1.07 15.00 0.17 2.00 0.020
Cognac—  0.76 —   —   —   —   —   
Cognac or dessert wine—  0.62 —   —   —   —   —   
Vanilla powder99.850.17 0.17 —   —   99.80 0.17 
Essence—  0.072—   —   —   —   —   
Sign up—  0.025—   —   —   —   —   
Total60.97 11.77 9.43 51.89 41.56 
Output in finished product71.6 57.31 11.1  8.86 48.8  39.07 
Mass fraction by dry matter57.31 15.5  8.86 68.2  39.07 
To the aqueous phase63.2  
List of recipes

Recipe on №079 Cake "Kalach" contained in handbooks:

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