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All groups → All products → Cakes → Sponge cakes → Biscuit baby cakes → №115 Cake "Baby" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №115 Cake "Baby" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 538.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85159.85 159.61 —   —   99.75 159.45 
Melange27.0 135.01 36.45 11.98816.18 0.73 0.99 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 87.27 73.31 82.50 72.00 —/0.80 —/0.70 
Flour, premium85.5 65.61 56.10 1.09 0.72 1.59 1.04 
Natural apple juice9.5 57.82 5.49 0.0800.0507.9034.57 
Sign up99.8546.54 46.48 —   —   99.80 46.45 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 34.91 25.83 8.57 2.99 44.56/11.39 15.56/3.98 
Potato starch80.0 16.20 12.96 —   —   0.90 0.15 
Chocolate glaze [Skurikhin]99.1 13.92 13.80 34.47 4.80 48.15 6.70 
Raw egg white12.0 10.86 1.30 —   —   0.9450.10 
Sign up99.851.67 1.67 —   —   99.80 1.67 
Essence—  0.81 —   —   —   —   —   
water—  0.61 —   —   —   —   —   
Total433.01 17.96 96.74 44.51 239.72 
Output in finished product74.8 403.13 16.7  90.06 41.4  223.18 
Mass fraction by dry matter403.13 22.3  90.06 55.4  223.18 
To the aqueous phase62.2  
List of recipes

Recipe on №115 Cake "Baby" contained in handbooks:

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