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All groups → All products → Cakes → Biscuit sliced cakes → No. 266 Biscuit cake with butter cream (sliced) → recipe number 2 → 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 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 464.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 123.81 33.43 11.98814.84 0.73 0.90 
Granulated sugar99.85115.83 115.66 —   —   99.75 115.54 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 91.39 76.77 82.50 75.40 —/0.80 —/0.73 
Flour, premium85.5 60.17 51.45 1.09 0.66 1.59 0.96 
Powdered sugar99.8548.74 48.67 —   —   99.80 48.64 
Sign up—  45.70 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 36.55 27.05 8.57 3.13 44.56/11.39 16.29/4.16 
Potato starch80.0 14.86 11.89 —   —   0.90 0.13 
Fruit filling74.0 12.05 8.92 —   —   71.50 8.62 
Cognac or dessert wine—  4.18 —   —   —   —   —   
Sign up99.850.90 0.90 —   —   99.80 0.90 
Essence—  0.74 —   —   —   —   —   
Essence of rum—  0.16 —   —   —   —   —   
Total374.73 20.24 94.03 42.01 195.16 
Output in finished product74.8 347.37 18.8  87.16 38.9  180.91 
Mass fraction by dry matter347.37 25.1  87.16 52.1  180.91 
To the aqueous phase60.7  
List of recipes

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

calculations, forms, documents: