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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №082 Cake "Severyanka" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №082 Cake "Severyanka" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 328.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85140.06 139.85 —   —   99.75 139.71 
Melange27.0 71.47 19.30 11.9888.57 0.73 0.52 
water—  48.90 —   —   —   —   —   
Flour, premium85.5 34.73 29.70 1.09 0.38 1.59 0.55 
Raw egg white12.0 27.53 3.30 —   —   0.9450.26 
Sign up72.0 25.55 18.39 —   —   —   —   
Jam72.0 25.27 18.20 0.20 0.05070.10 17.71 
Potato starch80.0 8.58 6.86 —   —   0.90 0.080
Cognac or dessert wine—  3.67 —   —   —   —   —   
Starch syrup78.0 0.70 0.55 0.30 —   42.75 0.30 
Sign up85.0 0.46 0.39 —   —   —   —   
Essence—  0.45 —   —   —   —   —   
Essence of rum—  0.15 —   —   —   —   —   
Citric acid (E330)98.0 0.0140.014—   —   —   —   
Food paint—  0.007—   —   —   —   —   
Total236.55 2.74 9.00 48.41 159.13 
Output in finished product67.0 220.23 2.5  8.38 45.1  148.15 
Mass fraction by dry matter220.23 3.8  8.38 67.3  148.15 
To the aqueous phase57.7  
List of recipes

Recipe on №082 Cake "Severyanka" contained in handbooks:

calculations, forms, documents: