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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → №123 Cake "Chestnut" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №123 Cake "Chestnut" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 679.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85205.99 205.68 —   —   99.75 205.48 
Flour, premium85.5 179.89 153.80 1.09 1.96 1.59 2.86 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 142.87 120.01 82.50 117.87 —/0.80 —/1.14 
Natural honey78.0 95.59 74.56 —   —   77.27 73.86 
Fresh whole milk the weight ratio of fat 3.2%12.0 51.05 6.13 3.20 1.63 —/4.70 —/2.40 
Sign up97.5 36.64 35.72 52.00 19.05 1.00 0.37 
Melange27.0 29.48 7.96 11.9883.53 0.73 0.22 
Water—  17.79 —   —   —   —   —   
Chicken eggs [chicken egg] [2]27.0 13.61 3.68 11.99 1.63 0.73 0.10 
Fruit cooking69.0 10.60 7.31 —   —   67.00 7.10 
Sign up78.0 8.01 6.24 0.30 0.02042.75 3.42 
Cocoa powder [Skurikhin]95.0 3.06 2.91 15.00 0.46 2.00 0.060
Vanilla powder99.850.67 0.67 —   —   99.80 0.67 
Cognac or dessert wine—  0.23 —   —   —   —   —   
Essence—  0.19 —   —   —   —   —   
Sign up—  0.10 —   —   —   —   —   
Total624.67 21.50 146.15 43.61 296.44 
Output in finished product86.4 587.19 20.2  137.38 41.0  278.65 
Mass fraction by dry matter587.19 23.4  137.38 47.5  278.65 
To the aqueous phase75.1  
List of recipes

Recipe on №123 Cake "Chestnut" contained in handbooks:

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