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All groups → All products → Cakes → Sponge cakes → Sponge-nut and other cakes → №108 Cake "Vare" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №108 Cake "Vare" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 278.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 124.53 33.62 11.98814.93 0.73 0.91 
Granulated sugar99.85119.48 119.30 —   —   99.75 119.18 
Flour, premium85.5 68.38 58.47 1.09 0.75 1.59 1.09 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 11.95 10.04 82.50 9.86 —/0.80 —/0.10 
Water—  10.64 —   —   —   —   —   
Sign up80.0 7.50 6.00 —   —   0.90 0.070
Starch syrup78.0 4.79 3.73 0.30 0.01042.75 2.05 
Candied fruit83.0 1.67 1.38 —   —   71.00 1.19 
Essence—  0.11 —   —   —   —   —   
Total232.55 9.18 25.55 44.77 124.56 
Output in finished product76.8 213.71 8.4  23.48 41.1  114.47 
Mass fraction by dry matter213.71 11.0  23.48 53.6  114.47 
To the aqueous phase64.0  
List of recipes

Recipe on №108 Cake "Vare" contained in handbooks:

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