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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → No. 117 Cake "Abricotin" → recipe number 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 117 Cake "Abricotin" recipe number 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 660.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85246.86 246.49 —   —   99.75 246.24 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 174.10 146.24 82.50 143.63 —/0.80 —/1.39 
Flour, premium85.5 171.40 146.55 1.09 1.87 1.59 2.73 
Fresh whole milk the weight ratio of fat 3.2%12.0 47.32 5.68 3.20 1.51 —/4.70 —/2.22 
Water—  37.05 —   —   —   —   —   
Sign up27.0 25.01 6.75 11.9883.00 0.73 0.18 
Apricot liqueur40.0 16.96 6.78 —   —   —   —   
Fruit70.0 16.96 11.87 —   —   —   —   
Starch syrup78.0 16.67 13.00 0.30 0.05042.75 7.13 
Chicken eggs [chicken egg] [2]27.0 12.62 3.41 11.99 1.51 0.73 0.090
Sign up97.5 6.11 5.95 52.00 3.18 1.00 0.060
Essence—  1.04 —   —   —   —   —   
Vanilla powder99.850.76 0.76 —   —   99.80 0.76 
Salt96.5 0.63 0.61 —   —   —   —   
Potato starch80.0 0.36 0.29 —   —   0.90 —   
Sign up—  0.30 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 0.29 0.28 15.00 0.0402.00 0.010
Ammonium carbonic (E503(i))—  0.16 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.16 0.079—   —   —   —   
Cognac—  0.009—   —   —   —   —   
Total594.75 23.42 154.79 39.28 259.55 
Output in finished product85.8 566.79 22.3  147.51 37.4  247.35 
Mass fraction by dry matter566.79 26.0  147.51 43.6  247.35 
To the aqueous phase72.4  
List of recipes

Recipe on No. 117 Cake "Abricotin" contained in handbooks:

calculations, forms, documents: