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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №093 Cake "Seil" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №093 Cake "Seil" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 162.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8575.91 75.79 —   —   99.75 75.72 
Melange27.0 39.83 10.75 11.9884.77 0.73 0.29 
Raw egg white12.0 19.76 2.37 —   —   0.9450.19 
Flour, premium85.5 19.36 16.55 1.09 0.21 1.59 0.31 
Jam apricot72.0 15.96 11.49 —   —   69.66 11.12 
Sign up—  13.74 —   —   —   —   —   
Potato starch80.0 4.78 3.82 —   —   0.90 0.040
Cognac or dessert wine—  1.17 —   —   —   —   —   
Agar (E406)85.0 0.28 0.24 —   —   —   —   
Essence—  0.24 —   —   —   —   —   
Sign up—  0.047—   —   —   —   —   
Total121.03 3.06 4.98 53.95 87.67 
Output in finished product69.3 112.68 2.9  4.64 50.2  81.62 
Mass fraction by dry matter112.68 4.1  4.64 72.4  81.62 
To the aqueous phase62.1  
List of recipes

Recipe on №093 Cake "Seil" contained in handbooks:

calculations, forms, documents: