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All groups → All products → Cakes → Sponge cakes → Sponge-nut and other cakes → №107 Cake "Primavare" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №107 Cake "Primavare" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 21.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.858.28 8.27 —   —   99.75 8.26 
Melange27.0 6.87 1.85 11.9880.82 0.73 0.050
Roasted kernels97.5 3.63 3.54 52.00 1.89 1.00 0.040
Flour, premium85.5 2.10 1.80 1.09 0.0201.59 0.030
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 1.48 1.25 82.50 1.22 —/0.80 —/0.010
Sign up—  0.94 —   —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 0.88 0.11 3.20 0.030—/4.70 —/0.040
Chicken eggs [chicken egg] [2]27.0 0.23 0.06311.99 0.0300.73 —   
Starch syrup78.0 0.20 0.16 0.30 —   42.75 0.090
Essence—  0.030—   —   —   —   —   
Sign up85.0 0.0200.017—   —   —   —   
Vanilla powder99.850.0140.014—   —   99.80 0.010
Cognac or dessert wine—  0.006—   —   —   —   —   
Citric acid (E330)98.0 0.0040.004—   —   —   —   
Food paint—  0.002—   —   —   —   —   
Total17.07 18.74 4.01 39.77 8.51 
Output in finished product74.2 15.89 17.4  3.73 37.0  7.92 
Mass fraction by dry matter15.89 23.5  3.73 49.8  7.92 
To the aqueous phase59.0  
List of recipes

Recipe on №107 Cake "Primavare" contained in handbooks:

calculations, forms, documents: