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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → №125 "Blackcurrant" cake → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №125 "Blackcurrant" cake recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 241.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 76.86 65.72 1.09 0.84 1.59 1.22 
Granulated sugar99.8566.91 66.81 —   —   99.75 66.74 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 60.70 50.98 82.50 50.08 —/0.80 —/0.49 
Blackcurrant jam72.0 37.23 26.80 —   —   —   —   
Melange27.0 11.67 3.15 11.9881.40 0.73 0.090
Sign up12.0 11.53 1.38 3.20 0.37 —/4.70 —/0.54 
Water—  6.97 —   —   —   —   —   
Chicken eggs [chicken egg] [2]27.0 3.07 0.83 11.99 0.37 0.73 0.020
Starch syrup78.0 2.96 2.31 0.30 0.01042.75 1.27 
Cocoa powder [Skurikhin]95.0 1.34 1.27 15.00 0.20 2.00 0.030
Sign up—  0.36 —   —   —   —   —   
Salt96.5 0.28 0.27 —   —   —   —   
Potato starch80.0 0.22 0.17 —   —   0.90 —   
Vanilla powder99.850.12 0.12 —   —   99.80 0.12 
Ammonium carbonic (E503(i))—  0.071—   —   —   —   —   
Sign up50.0 0.0710.035—   —   —   —   
Cognac—  0.042—   —   —   —   —   
Cognac or dessert wine—  0.031—   —   —   —   —   
Total219.85 22.08 53.27 29.08 70.16 
Output in finished product86.8 209.52 21.0  50.77 27.7  66.86 
Mass fraction by dry matter209.52 24.2  50.77 31.9  66.86 
To the aqueous phase67.8  
List of recipes

Recipe on №125 "Blackcurrant" cake contained in handbooks:

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