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All groups → All products → Cakes → Biscuit sliced cakes → No. 263 Biscuit cake with protein cream (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 263 Biscuit cake with protein cream (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 781.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85270.87 270.46 —   —   99.75 270.19 
Melange27.0 229.49 61.96 11.98827.51 0.73 1.68 
Fruit filling74.0 180.31 133.43 —   —   71.50 128.92 
Flour, premium85.5 111.53 95.36 1.09 1.22 1.59 1.77 
Water—  87.13 —   —   —   —   —   
Sign up12.0 27.69 3.32 —   —   0.9450.26 
Potato starch80.0 27.54 22.03 —   —   0.90 0.25 
Cognac or dessert wine—  7.27 —   —   —   —   —   
Powdered sugar99.855.74 5.73 —   —   99.80 5.73 
Vanilla powder99.852.08 2.07 —   —   99.80 2.08 
Sign up—  1.38 —   —   —   —   —   
Essence of rum—  0.29 —   —   —   —   —   
Total594.36 3.68 28.73 52.57 410.88 
Output in finished product69.8 545.63 3.4  26.37 48.3  377.19 
Mass fraction by dry matter545.63 4.8  26.37 69.1  377.19 
To the aqueous phase61.5  
List of recipes

Recipe on No. 263 Biscuit cake with protein cream (sliced) contained in handbooks:

calculations, forms, documents: