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All groups → All products → Cakes → Sponge cakes → Sponge cakes with marshmallow and soufflé → №097 Cake "Slavutich" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №097 Cake "Slavutich" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 915.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85300.32 299.87 —   —   99.75 299.57 
Melange27.0 217.37 58.69 11.98826.06 0.73 1.59 
Chocolate glaze [Skurikhin]99.1 129.62 128.46 34.47 44.68 48.15 62.41 
Flour, premium85.5 105.64 90.32 1.09 1.15 1.59 1.68 
water—  99.27 —   —   —   —   —   
Sign up78.0 64.92 50.64 0.30 0.19 42.75 27.75 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 63.76 53.56 82.50 52.60 —/0.80 —/0.51 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 31.04 22.97 8.57 2.66 44.56/11.39 13.83/3.54 
Potato starch80.0 26.08 20.87 —   —   0.90 0.23 
Raw egg white12.0 23.13 2.78 —   —   0.9450.22 
Sign up85.0 2.86 2.43 —   —   —   —   
Essence—  1.74 —   —   —   —   —   
Citric acid (E330)98.0 1.36 1.33 —   —   —   —   
Citrus essence—  0.72 —   —   —   —   —   
Food paint—  0.14 —   —   —   —   —   
Total731.92 13.91 127.34 44.76 409.91 
Output in finished product75.1 688.00 13.1  119.70 42.1  385.31 
Mass fraction by dry matter688.00 17.4  119.70 56.0  385.31 
To the aqueous phase62.9  
List of recipes

Recipe on №097 Cake "Slavutich" contained in handbooks:

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