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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → No. 080 Sponge cake with protein cream and fruit layer → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 080 Sponge cake with protein cream and fruit layer recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 822.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85293.63 293.19 —   —   99.75 292.90 
Fruit filling74.0 226.43 167.56 —   —   71.50 161.90 
Melange27.0 156.89 42.36 11.98818.81 0.73 1.15 
Flour, premium85.5 76.25 65.19 1.09 0.83 1.59 1.21 
water—  72.67 —   —   —   —   —   
Sign up12.0 68.47 8.22 —   —   0.9450.65 
Fruit70.0 21.77 15.24 —   —   —   —   
Powdered sugar99.8520.90 20.87 —   —   99.80 20.86 
Potato starch80.0 18.83 15.06 —   —   0.90 0.17 
Cognac or dessert wine—  5.85 —   —   —   —   —   
Sign up99.855.14 5.13 —   —   99.80 5.13 
Essence—  0.94 —   —   —   —   —   
Essence of rum—  0.23 —   —   —   —   —   
Total632.82 2.39 19.64 58.81 483.97 
Output in finished product70.7 581.56 2.2  18.05 54.0  444.77 
Mass fraction by dry matter581.56 3.1  18.05 76.5  444.77 
To the aqueous phase64.8  
List of recipes

Recipe on No. 080 Sponge cake with protein cream and fruit layer contained in handbooks:

calculations, forms, documents: