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All groups → All products → Cakes → Biscuit sliced cakes → №268 Creamy-fruit cake "Sponge cake" (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №268 Creamy-fruit cake "Sponge cake" (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 87.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up72.0 17.30 12.45 —   —   —   —   
Melange27.0 16.67 4.50 11.9882.00 0.73 0.12 
Granulated sugar99.8513.07 13.05 —   —   99.75 13.04 
Cream 20% fat [Light Cream]30.0 9.79 2.94 20.00 1.96 —/4.00 —/0.39 
Fruit filling74.0 9.43 6.98 —   —   71.50 6.74 
Sign up72.0 9.43 6.79 0.20 0.02070.10 6.61 
Flour, premium85.5 8.10 6.93 1.09 0.0901.59 0.13 
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 4.90 1.81 30.33 1.49 —/3.13 —/0.15 
water—  3.53 —   —   —   —   —   
Powdered sugar99.852.94 2.94 —   —   99.80 2.93 
Sign up80.0 2.00 1.60 —   —   0.90 0.020
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 1.67 1.40 82.50 1.38 —/0.80 —/0.010
Starch syrup78.0 0.77 0.60 0.30 —   42.75 0.33 
Essence—  0.12 —   —   —   —   —   
Vanilla powder99.850.12 0.12 —   —   99.80 0.12 
Sign up85.0 0.0770.065—   —   —   —   
Citric acid (E330)98.0 0.0150.015—   —   —   —   
Food paint—  0.007—   —   —   —   —   
Total62.18 7.96 6.94 34.86 30.40 
Output in finished product66.1 57.64 7.4  6.43 32.3  28.18 
Mass fraction by dry matter57.64 11.2  6.43 48.9  28.18 
To the aqueous phase48.8  
List of recipes

Recipe on №268 Creamy-fruit cake "Sponge cake" (sliced) contained in handbooks:

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