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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №084 Cake "Anapa" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №084 Cake "Anapa" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 684.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85338.12 337.61 —   —   99.75 337.27 
Melange27.0 124.28 33.56 11.98814.90 0.73 0.91 
Jam72.0 92.27 66.43 —   —   71.60 66.07 
Grape juice14.0 62.83 8.80 —   —   —   —   
Flour, premium85.5 60.40 51.64 1.09 0.66 1.59 0.96 
Sign up12.0 54.60 6.55 —   —   0.9450.52 
Water—  41.01 —   —   —   —   —   
Starch syrup78.0 17.67 13.78 0.30 0.05042.75 7.55 
Potato starch80.0 14.91 11.93 —   —   0.90 0.13 
Essence—  1.34 —   —   —   —   —   
Sign up85.0 0.85 0.73 —   —   —   —   
Citric acid (E330)98.0 0.0150.014—   —   —   —   
Food paint—  0.007—   —   —   —   —   
Total531.04 2.28 15.61 60.38 413.41 
Output in finished product72.8 498.12 2.1  14.64 56.6  387.78 
Mass fraction by dry matter498.12 2.9  14.64 77.8  387.78 
To the aqueous phase67.5  
List of recipes

Recipe on №084 Cake "Anapa" contained in handbooks:

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