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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №092 Cake "Shirak" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №092 Cake "Shirak" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 537.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 167.56 45.24 11.98820.09 0.73 1.22 
Granulated sugar99.85100.54 100.39 —   —   99.75 100.29 
Flour, premium85.5 81.43 69.63 1.09 0.89 1.59 1.29 
Powdered sugar99.8577.69 77.58 —   —   99.80 77.53 
Fruit cooking69.0 73.74 50.88 —   —   67.00 49.41 
Sign up84.0 64.04 53.79 82.50 52.83 —/0.80 —/0.51 
Raw egg white12.0 25.77 3.09 —   —   0.9450.24 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 25.61 18.95 8.57 2.19 44.56/11.39 11.41/2.92 
Potato starch80.0 15.66 12.53 —   —   0.90 0.14 
Cocoa powder [Skurikhin]95.0 7.41 7.04 15.00 1.11 2.00 0.15 
Sign up99.852.46 2.46 —   —   99.80 2.46 
Essence—  0.67 —   —   —   —   —   
Cognac or dessert wine—  0.21 —   —   —   —   —   
Total441.58 14.35 77.11 45.84 246.37 
Output in finished product76.5 411.11 13.4  71.79 42.7  229.37 
Mass fraction by dry matter411.11 17.5  71.79 55.8  229.37 
To the aqueous phase64.5  
List of recipes

Recipe on №092 Cake "Shirak" contained in handbooks:

calculations, forms, documents: