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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → №125 "Blackcurrant" cake → recipe number 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №125 "Blackcurrant" cake recipe number 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 365.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 116.96 100.00 1.09 1.27 1.59 1.86 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 100.03 84.02 82.50 82.52 —/0.80 —/0.80 
Granulated sugar99.8575.49 75.38 —   —   99.75 75.30 
Blackcurrant jam72.0 56.64 40.78 —   —   —   —   
Powdered sugar99.8519.09 19.06 —   —   99.80 19.05 
Sign up27.0 17.75 4.79 11.9882.13 0.73 0.13 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 14.32 10.60 8.57 1.23 44.56/11.39 6.38/1.63 
Water—  10.60 —   —   —   —   —   
Starch syrup78.0 4.50 3.51 0.30 0.01042.75 1.92 
Cocoa powder [Skurikhin]95.0 2.03 1.93 15.00 0.30 2.00 0.040
Sign up—  0.55 —   —   —   —   —   
Salt96.5 0.43 0.41 —   —   —   —   
Potato starch80.0 0.33 0.27 —   —   0.90 —   
Vanilla powder99.850.24 0.24 —   —   99.80 0.24 
Cognac or dessert wine—  0.12 —   —   —   —   —   
Sign up—  0.11 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.11 0.054—   —   —   —   
Total341.06 23.90 87.46 29.11 106.50 
Output in finished product88.8 325.03 22.8  83.35 27.7  101.49 
Mass fraction by dry matter325.03 25.6  83.35 31.2  101.49 
To the aqueous phase71.3  
List of recipes

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

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