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All groups → All products → Cakes → Sponge cakes → Biscuit baby cakes → №112 Cake "Berry" → recipe number 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №112 Cake "Berry" recipe number 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 256 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8563.26 63.16 —   —   99.75 63.10 
Melange27.0 47.56 12.84 11.9885.70 0.73 0.35 
Fruit filling74.0 46.05 34.08 —   —   71.50 32.93 
Fruit70.0 31.94 22.36 —   —   —   —   
water—  27.89 —   —   —   —   —   
Sign up85.5 23.11 19.76 1.09 0.25 1.59 0.37 
Cherry syrup70.0 20.15 14.11 —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 16.86 14.16 82.50 13.91 —/0.80 —/0.13 
Fresh whole milk the weight ratio of fat 3.2%12.0 9.98 1.20 3.20 0.32 —/4.70 —/0.47 
Potato starch80.0 5.71 4.57 —   —   0.90 0.050
Sign up27.0 2.66 0.72 11.99 0.32 0.73 0.020
Essence—  0.29 —   —   —   —   —   
Agar (E406)85.0 0.20 0.17 —   —   —   —   
Vanilla powder99.850.16 0.16 —   —   99.80 0.16 
Total187.28 8.01 20.50 38.04 97.37 
Output in finished product68.1 174.36 7.5  19.09 35.4  90.65 
Mass fraction by dry matter174.36 10.9  19.09 52.0  90.65 
To the aqueous phase52.6  
List of recipes

Recipe on №112 Cake "Berry" contained in handbooks:

calculations, forms, documents: