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All groups → All products → Cakes → Sponge cakes → Sponge-nut and other cakes → №102 Cake "Nut" → recipe No. 3 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №102 Cake "Nut" recipe No. 3

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 958.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85414.00 413.37 —   —   99.75 412.97 
Melange27.0 216.70 58.51 11.98825.98 0.73 1.58 
Water—  134.59 —   —   —   —   —   
Flour, premium85.5 105.31 90.04 1.09 1.15 1.59 1.67 
Fruit70.0 99.88 69.92 —   —   —   —   
Sign up97.5 58.27 56.81 52.00 30.30 1.00 0.58 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 47.58 39.96 82.50 39.25 —/0.80 —/0.38 
Chicken eggs [chicken egg] [2]27.0 28.55 7.71 11.99 3.42 0.73 0.21 
Potato starch80.0 26.00 20.80 —   —   0.90 0.23 
Starch syrup78.0 24.55 19.15 0.30 0.07042.75 10.50 
Sign up—  7.04 —   —   —   —   —   
Essence—  1.87 —   —   —   —   —   
Vanilla powder99.850.48 0.47 —   —   99.80 0.48 
Essence of rum—  0.27 —   —   —   —   —   
Total776.75 10.45 100.17 44.69 428.47 
Output in finished product75.4 723.16 9.7  93.26 41.6  398.91 
Mass fraction by dry matter723.16 12.9  93.26 55.2  398.91 
To the aqueous phase62.9  
List of recipes

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

calculations, forms, documents: