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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №081 "Biscuit" cake with butter and protein cream → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №081 "Biscuit" cake with butter and protein cream recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 144.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8549.29 49.22 —   —   99.75 49.17 
Melange27.0 27.05 7.30 11.9883.24 0.73 0.20 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 18.82 15.81 82.50 15.53 —/0.80 —/0.15 
Powdered sugar99.8513.64 13.62 —   —   99.80 13.61 
water—  13.19 —   —   —   —   —   
Sign up85.5 13.14 11.24 1.09 0.14 1.59 0.21 
Raw egg white12.0 10.83 1.30 —   —   0.9450.10 
Fruit70.0 8.26 5.78 —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 7.53 5.57 8.57 0.65 44.56/11.39 3.36/0.86 
Potato starch80.0 3.25 2.60 —   —   0.90 0.030
Sign up—  1.07 —   —   —   —   —   
Vanilla powder99.851.00 1.00 —   —   99.80 1.00 
Essence—  0.17 —   —   —   —   —   
Starch syrup78.0 0.16 0.12 0.30 —   42.75 0.070
Essence of rum—  0.040—   —   —   —   —   
Sign up85.0 0.0160.013—   —   —   —   
Citric acid (E330)98.0 0.0030.003—   —   —   —   
Food paint—  0.002—   —   —   —   —   
Total113.57 13.56 19.56 47.41 68.41 
Output in finished product73.3 105.73 12.6  18.21 44.1  63.69 
Mass fraction by dry matter105.73 17.2  18.21 60.2  63.69 
To the aqueous phase62.3  
List of recipes

Recipe on №081 "Biscuit" cake with butter and protein cream contained in handbooks:

calculations, forms, documents: