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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №091 Cake "Breeze the breeze" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №091 Cake "Breeze the breeze" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 481.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85180.59 180.32 —   —   99.75 180.14 
Melange27.0 81.09 21.90 11.9889.72 0.73 0.59 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 54.52 45.79 82.50 44.98 —/0.80 —/0.44 
Water—  51.25 —   —   —   —   —   
Flour, premium85.5 39.41 33.70 1.09 0.43 1.59 0.63 
Sign up78.0 38.63 30.13 0.30 0.12 42.75 16.51 
Strawberries mashed with sugar55.0 35.98 19.79 —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 23.13 17.12 8.57 1.98 44.56/11.39 10.31/2.63 
Raw egg white12.0 19.26 2.31 —   —   0.9450.18 
Fruit from compote17.0 14.93 2.54 —   —   —   —   
Sign up99.1 12.44 12.33 34.47 4.29 48.15 5.99 
Potato starch80.0 9.73 7.78 —   —   0.90 0.090
Fresh whole milk the weight ratio of fat 3.2%12.0 9.46 1.13 3.20 0.30 —/4.70 —/0.44 
Chicken eggs [chicken egg] [2]27.0 2.52 0.68 11.99 0.30 0.73 0.020
Cocoa powder [Skurikhin]95.0 1.99 1.89 15.00 0.30 2.00 0.040
Sign up—  1.97 —   —   —   —   —   
Agar (E406)85.0 1.15 0.98 —   —   —   —   
Citric acid (E330)98.0 0.78 0.77 —   —   —   —   
Essence—  0.52 —   —   —   —   —   
Vanilla powder99.850.16 0.15 —   —   99.80 0.16 
Sign up—  0.076—   —   —   —   —   
Food paint—  0.010—   —   —   —   —   
Total379.31 12.97 62.42 45.08 216.94 
Output in finished product73.4 353.14 12.1  58.11 42.0  201.97 
Mass fraction by dry matter353.14 16.5  58.11 57.2  201.97 
To the aqueous phase61.2  
List of recipes

Recipe on №091 Cake "Breeze the breeze" contained in handbooks:

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