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All groups → All products → Cakes → Sponge cakes → Sponge-nut and other cakes → №102 Cake "Nut" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №102 Cake "Nut" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 474.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85181.36 181.09 —   —   99.75 180.91 
Melange27.0 107.25 28.96 11.98812.86 0.73 0.78 
Water—  66.62 —   —   —   —   —   
Flour, premium85.5 52.12 44.57 1.09 0.57 1.59 0.83 
Fruit70.0 49.44 34.61 —   —   —   —   
Sign up84.0 30.58 25.68 82.50 25.23 —/0.80 —/0.24 
Roasted kernels97.5 28.66 27.95 52.00 14.90 1.00 0.29 
Powdered sugar99.8516.31 16.28 —   —   99.80 16.28 
Potato starch80.0 12.87 10.30 —   —   0.90 0.12 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 12.23 9.05 8.57 1.05 44.56/11.39 5.45/1.39 
Sign up78.0 12.15 9.48 0.30 0.04042.75 5.19 
Cognac or dessert wine—  3.47 —   —   —   —   —   
Essence—  0.92 —   —   —   —   —   
Vanilla powder99.850.28 0.28 —   —   99.80 0.28 
Essence of rum—  0.13 —   —   —   —   —   
Total388.23 11.52 54.65 44.51 211.19 
Output in finished product76.2 361.44 10.7  50.88 41.4  196.62 
Mass fraction by dry matter361.44 14.1  50.88 54.4  196.62 
To the aqueous phase63.5  
List of recipes

Recipe on №102 Cake "Nut" contained in handbooks:

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