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All groups → All products → Cakes → Sponge cakes → Sponge-nut and other cakes → №105 Cake "Special" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №105 Cake "Special" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 950.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85329.24 328.75 —   —   99.75 328.42 
Melange27.0 244.99 66.15 11.98829.37 0.73 1.79 
Flour, premium85.5 119.06 101.80 1.09 1.30 1.59 1.89 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 101.66 85.40 82.50 83.87 —/0.80 —/0.81 
Fruit filling74.0 95.17 70.42 —   —   71.50 68.05 
Sign up—  91.44 —   —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 66.08 7.93 3.20 2.11 —/4.70 —/3.11 
Praline99.0 45.95 45.49 37.70 17.32 42.60 19.57 
Potato starch80.0 29.40 23.52 —   —   0.90 0.26 
Chicken eggs [chicken egg] [2]27.0 17.62 4.76 11.99 2.11 0.73 0.13 
Sign up—  7.81 —   —   —   —   —   
Essence—  1.47 —   —   —   —   —   
Vanilla powder99.850.88 0.88 —   —   99.80 0.88 
Essence of rum—  0.31 —   —   —   —   —   
Cognac—  0.30 —   —   —   —   —   
Total735.09 14.32 136.08 44.57 423.54 
Output in finished product72.0 684.37 13.3  126.69 41.5  394.32 
Mass fraction by dry matter684.37 18.5  126.69 57.6  394.32 
To the aqueous phase59.7  
List of recipes

Recipe on №105 Cake "Special" contained in handbooks:

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