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All groups → All products → Cakes → Sponge cakes → Sponge-nut and other cakes → №109 Cake "Varazi" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №109 Cake "Varazi" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 484.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85129.57 129.37 —   —   99.75 129.25 
Melange27.0 92.32 24.93 11.98811.07 0.73 0.67 
Walnut kernel (raw)94.0 65.57 61.63 45.20 29.64 4.20 2.75 
Roasted almond kernel97.5 65.37 63.74 55.90 36.54 2.60 1.70 
Fresh whole milk the weight ratio of fat 3.2%12.0 48.94 5.87 3.20 1.57 —/4.70 —/2.30 
Sign up—  48.25 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 45.69 38.38 82.50 37.69 —/0.80 —/0.37 
Flour, premium85.5 34.84 29.79 1.09 0.38 1.59 0.55 
"Patterned" chocolate99.4 15.09 15.00 35.90 5.42 —   —   
Chicken eggs [chicken egg] [2]27.0 12.23 3.30 11.99 1.47 0.73 0.090
Sign up—  4.10 —   —   —   —   —   
Powdered sugar99.852.51 2.51 —   —   99.80 2.50 
Potato starch80.0 2.08 1.66 —   —   0.90 0.020
Essence of rum—  0.16 —   —   —   —   —   
Vanillin—  0.013—   —   —   —   —   
Total376.18 25.54 123.78 28.73 139.27 
Output in finished product72.3 350.23 23.8  115.24 26.8  129.66 
Mass fraction by dry matter350.23 32.9  115.24 37.0  129.66 
To the aqueous phase49.1  
List of recipes

Recipe on №109 Cake "Varazi" contained in handbooks:

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