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All groups → All products → Cakes → Biscuit sliced cakes → No. 266 Biscuit cake with butter cream (sliced) → recipe No. 3 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 266 Biscuit cake with butter cream (sliced) recipe No. 3

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 670.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85266.78 266.38 —   —   99.75 266.11 
Melange27.0 178.52 48.20 11.98821.40 0.73 1.30 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 99.77 83.81 82.50 82.31 —/0.80 —/0.80 
Flour, premium85.5 86.76 74.18 1.09 0.95 1.59 1.38 
Water—  65.89 —   —   —   —   —   
Sign up27.0 59.86 16.16 11.99 7.18 0.73 0.44 
Potato starch80.0 21.42 17.14 —   —   0.90 0.19 
Fruit filling74.0 17.37 12.86 —   —   71.50 12.42 
Cognac or dessert wine—  6.10 —   —   —   —   —   
Essence—  1.07 —   —   —   —   —   
Sign up99.851.00 0.99 —   —   99.80 1.00 
Essence of rum—  0.22 —   —   —   —   —   
Total519.72 16.68 111.84 42.27 283.36 
Output in finished product71.9 481.78 15.5  103.68 39.2  262.67 
Mass fraction by dry matter481.78 21.5  103.68 54.5  262.67 
To the aqueous phase58.2  
List of recipes

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

calculations, forms, documents: