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All groups → All products → Cakes → Sponge cakes → Sponge-nut and other cakes → №102 Cake "Nut" → recipe number 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №102 Cake "Nut" recipe number 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 207.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8589.30 89.16 —   —   99.75 89.08 
Melange27.0 46.81 12.64 11.9885.61 0.73 0.34 
Water—  29.07 —   —   —   —   —   
Flour, premium85.5 22.75 19.45 1.09 0.25 1.59 0.36 
Fruit70.0 21.58 15.10 —   —   —   —   
Sign up97.5 11.22 10.94 52.00 5.83 1.00 0.11 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 9.97 8.38 82.50 8.23 —/0.80 —/0.080
Fresh whole milk the weight ratio of fat 3.2%12.0 6.76 0.81 3.20 0.22 —/4.70 —/0.32 
Potato starch80.0 5.62 4.49 —   —   0.90 0.050
Starch syrup78.0 5.30 4.14 0.30 0.02042.75 2.27 
Sign up27.0 1.80 0.49 11.99 0.22 0.73 0.010
Cognac or dessert wine—  1.51 —   —   —   —   —   
Walnut kernel (raw)94.0 1.37 1.28 45.20 0.62 4.20 0.060
Essence—  0.40 —   —   —   —   —   
Vanilla powder99.850.10 0.10 —   —   99.80 0.10 
Sign up—  0.059—   —   —   —   —   
Total166.98 10.11 21.00 44.60 92.64 
Output in finished product74.8 155.46 9.4  19.55 41.5  86.25 
Mass fraction by dry matter155.46 12.6  19.55 55.5  86.25 
To the aqueous phase62.3  
List of recipes

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

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