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All groups → All products → Cakes → Sponge cakes → Sponge-nut and other cakes → №110 Cake "Lviv" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №110 Cake "Lviv" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 994.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85411.93 411.32 —   —   99.75 410.90 
Raw almond kernels94.0 171.80 161.49 52.60 90.37 5.90 10.14 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 171.69 144.22 82.50 141.64 —/0.80 —/1.37 
Flour, premium85.5 171.69 146.80 1.09 1.87 1.59 2.73 
Raw egg white12.0 117.88 14.15 —   —   0.9451.11 
Sign up27.0 114.71 30.97 11.98813.75 0.73 0.84 
Cocoa powder [Skurikhin]95.0 5.22 4.96 15.00 0.78 2.00 0.10 
Citric acid (E330)98.0 1.87 1.84 —   —   —   —   
Ammonium carbonic (E503(i))—  0.29 —   —   —   —   —   
Salt96.5 0.29 0.28 —   —   —   —   
Total916.03 24.98 248.41 42.90 426.71 
Output in finished product85.7 852.82 23.3  231.27 39.9  397.27 
Mass fraction by dry matter852.82 27.1  231.27 46.6  397.27 
To the aqueous phase73.7  
List of recipes

Recipe on №110 Cake "Lviv" contained in handbooks:

calculations, forms, documents: