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All groups → All products → Cakes → Sponge cakes with piece baked semi-finished product → №278 Fruit cake "Biscuit" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №278 Fruit cake "Biscuit" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 443.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 196.99 145.77 —   —   71.50 140.85 
Granulated sugar99.8597.83 97.68 —   —   99.75 97.59 
Raw egg white12.0 86.04 10.33 —   —   0.9450.81 
Flour, premium85.5 71.52 61.15 1.09 0.78 1.59 1.14 
Raw egg yolk46.0 57.36 26.39 28.70416.46 —   —   
Sign up—  36.10 —   —   —   —   —   
Fruit70.0 15.30 10.71 —   —   —   —   
Melange27.0 12.74 3.44 11.9881.53 0.73 0.090
Cognac or dessert wine—  3.07 —   —   —   —   —   
Powdered sugar99.852.09 2.08 —   —   99.80 2.09 
Sign up80.0 1.53 1.22 —   —   0.90 0.010
Essence—  0.46 —   —   —   —   —   
Citric acid (E330)98.0 0.26 0.25 —   —   —   —   
Essence of rum—  0.12 —   —   —   —   —   
Total359.02 4.23 18.77 54.70 242.58 
Output in finished product75.0 332.81 3.9  17.40 50.7  224.87 
Mass fraction by dry matter332.81 5.2  17.40 67.6  224.87 
To the aqueous phase67.0  
List of recipes

Recipe on №278 Fruit cake "Biscuit" contained in handbooks:

calculations, forms, documents: