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All groups → All products → Cakes → Sponge cakes → Sponge-nut and other cakes → №103 "Walnut-biscuit" cake → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №103 "Walnut-biscuit" cake recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 351.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85129.86 129.66 —   —   99.75 129.54 
Melange27.0 65.23 17.61 11.9887.82 0.73 0.48 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 62.29 52.32 82.50 51.39 —/0.80 —/0.50 
Fresh whole milk the weight ratio of fat 3.2%12.0 40.30 4.84 3.20 1.29 —/4.70 —/1.89 
Water—  33.31 —   —   —   —   —   
Sign up85.5 31.70 27.10 1.09 0.35 1.59 0.50 
Praline99.0 27.15 26.88 37.70 10.24 42.60 11.57 
Chicken eggs [chicken egg] [2]27.0 10.75 2.90 11.99 1.29 0.73 0.080
Cocoa powder [Skurikhin]95.0 8.93 8.48 15.00 1.34 2.00 0.18 
Potato starch80.0 7.83 6.26 —   —   0.90 0.070
Sign up—  2.83 —   —   —   —   —   
Essence—  0.39 —   —   —   —   —   
Cognac—  0.25 —   —   —   —   —   
Vanilla powder99.850.23 0.23 —   —   99.80 0.23 
Essence of rum—  0.11 —   —   —   —   —   
Total276.30 20.97 73.72 41.02 144.20 
Output in finished product73.2 257.23 19.5  68.63 38.2  134.25 
Mass fraction by dry matter257.23 26.7  68.63 52.2  134.25 
To the aqueous phase58.8  
List of recipes

Recipe on №103 "Walnut-biscuit" cake contained in handbooks:

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