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All groups → All products → Cakes → Sponge cakes → Sponge cakes with marshmallow and soufflé → №096 Cake "Youth" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №096 Cake "Youth" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 653.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85207.89 207.57 —   —   99.75 207.37 
Melange27.0 155.09 41.87 11.98818.59 0.73 1.13 
Natural berry syrup70.0 120.64 84.44 —   —   —   —   
Flour, premium85.5 75.37 64.44 1.09 0.82 1.59 1.20 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 49.88 41.90 82.50 41.15 —/0.80 —/0.40 
Sign up78.0 42.63 33.25 0.30 0.13 42.75 18.22 
Water—  35.11 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 23.21 17.18 8.57 1.99 44.56/11.39 10.34/2.64 
Potato starch80.0 18.61 14.89 —   —   0.90 0.17 
Raw egg white12.0 16.53 1.98 —   —   0.9450.16 
Sign up95.0 16.43 15.61 15.00 2.46 2.00 0.33 
Chocolate glaze [Skurikhin]99.1 6.70 6.64 34.47 2.31 48.15 3.23 
Agar (E406)85.0 1.05 0.89 —   —   —   —   
Essence—  1.04 —   —   —   —   —   
Citric acid (E330)98.0 0.80 0.78 —   —   —   —   
Sign up—  0.54 —   —   —   —   —   
Vanilla powder99.850.28 0.28 —   —   99.80 0.28 
Total531.75 10.32 67.45 37.38 244.41 
Output in finished product76.4 499.84 9.7  63.40 35.1  229.74 
Mass fraction by dry matter499.84 12.7  63.40 46.0  229.74 
To the aqueous phase59.9  
List of recipes

Recipe on №096 Cake "Youth" contained in handbooks:

calculations, forms, documents: