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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №085 Cake "Kolobok" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №085 Cake "Kolobok" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 81.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8525.37 25.33 —   —   99.75 25.31 
Cranberry jam72.0 25.34 18.24 —   —   —   —   
Melange27.0 18.57 5.01 11.9882.23 0.73 0.14 
Flour, premium85.5 9.02 7.71 1.09 0.10 1.59 0.14 
Raw egg white12.0 6.77 0.81 —   —   0.9450.060
Sign up97.5 5.07 4.94 52.00 2.64 1.00 0.050
Potato starch80.0 2.23 1.78 —   —   0.90 0.020
water—  1.01 —   —   —   —   —   
Starch syrup78.0 0.17 0.14 0.30 —   42.75 0.070
Essence—  0.12 —   —   —   —   —   
Sign up98.0 0.0940.092—   —   —   —   
Agar (E406)85.0 0.0400.034—   —   —   —   
Food paint—  0.002—   —   —   —   —   
Total64.10 6.08 4.97 31.57 25.79 
Output in finished product73.8 60.25 5.7  4.67 29.7  24.24 
Mass fraction by dry matter60.25 7.8  4.67 40.2  24.24 
To the aqueous phase53.0  
List of recipes

Recipe on №085 Cake "Kolobok" contained in handbooks:

calculations, forms, documents: