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All groups → All products → Cakes → Biscuit sliced cakes → No. 266 Biscuit cake with butter cream (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 266 Biscuit cake with butter cream (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 145.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8556.18 56.10 —   —   99.75 56.04 
Melange27.0 38.34 10.35 11.9884.60 0.73 0.28 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 22.87 19.21 82.50 18.87 —/0.80 —/0.18 
Flour, premium85.5 18.63 15.93 1.09 0.20 1.59 0.30 
Water—  14.15 —   —   —   —   —   
Sign up12.0 13.55 1.63 3.20 0.43 —/4.70 —/0.64 
Potato starch80.0 4.60 3.68 —   —   0.90 0.040
Fruit filling74.0 3.73 2.76 —   —   71.50 2.67 
Chicken eggs [chicken egg] [2]27.0 3.61 0.98 11.99 0.43 0.73 0.030
Cognac or dessert wine—  1.29 —   —   —   —   —   
Sign up—  0.23 —   —   —   —   —   
Vanilla powder99.850.22 0.22 —   —   99.80 0.22 
Essence of rum—  0.048—   —   —   —   —   
Total110.86 16.89 24.53 41.40 60.11 
Output in finished product70.8 102.77 15.7  22.74 38.4  55.72 
Mass fraction by dry matter102.77 22.1  22.74 54.2  55.72 
To the aqueous phase56.8  
List of recipes

No. 266 Biscuit cake with butter cream (sliced) (recipe number 1) included in recipes:

# 418 Small cakes "Tbilisi set"recipe number 1

Recipe on No. 266 Biscuit cake with butter cream (sliced) contained in handbooks:

calculations, forms, documents: