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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → №120 Cake "Leaf fall" → recipe number 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №120 Cake "Leaf fall" recipe number 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 350.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 101.29 86.60 1.09 1.10 1.59 1.61 
Granulated sugar99.8587.63 87.50 —   —   99.75 87.41 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 83.13 69.83 82.50 68.58 —/0.80 —/0.67 
Jam72.0 50.64 36.46 0.20 0.10 70.10 35.50 
Roasted cashew kernels [2]97.5 18.76 18.29 46.00 8.63 4.97 0.93 
Sign up12.0 17.04 2.04 3.20 0.55 —/4.70 —/0.80 
Cocoa powder [Skurikhin]95.0 15.40 14.63 15.00 2.31 2.00 0.31 
Melange27.0 13.13 3.55 11.9881.57 0.73 0.10 
Water—  8.19 —   —   —   —   —   
Chicken eggs [chicken egg] [2]27.0 4.54 1.23 11.99 0.54 0.73 0.030
Sign up78.0 3.68 2.87 0.30 0.01042.75 1.57 
Essence—  0.46 —   —   —   —   —   
Salt96.5 0.37 0.36 —   —   —   —   
Vanilla powder99.850.21 0.21 —   —   99.80 0.21 
Ammonium carbonic (E503(i))—  0.094—   —   —   —   —   
Sign up50.0 0.0940.047—   —   —   —   
Cognac—  0.082—   —   —   —   —   
Cognac or dessert wine—  0.024—   —   —   —   —   
Total323.62 23.79 83.39 36.70 128.63 
Output in finished product87.7 307.44 22.6  79.22 34.9  122.20 
Mass fraction by dry matter307.44 25.8  79.22 39.7  122.20 
To the aqueous phase73.9  
List of recipes

Recipe on №120 Cake "Leaf fall" contained in handbooks:

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