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All groups → All products → Cakes → Sponge cakes with piece baked semi-finished product → No. 279 Biscuit cake with protein cream, glazed with lipstick → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 279 Biscuit cake with protein cream, glazed with lipstick recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 290.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85138.52 138.31 —   —   99.75 138.17 
Raw egg white12.0 63.06 7.57 —   —   0.9450.60 
Fruit filling74.0 44.15 32.67 —   —   71.50 31.57 
Flour, premium85.5 22.37 19.13 1.09 0.24 1.59 0.36 
Raw egg yolk46.0 19.64 9.04 28.7045.64 —   —   
Sign up84.0 18.64 15.66 82.50 15.38 —/0.80 —/0.15 
water—  13.60 —   —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 11.04 1.32 3.20 0.35 —/4.70 —/0.52 
Fruit70.0 9.07 6.35 —   —   —   —   
Starch syrup78.0 5.27 4.11 0.30 0.02042.75 2.25 
Sign up27.0 2.94 0.79 11.99 0.35 0.73 0.020
Vanilla powder99.852.70 2.70 —   —   99.80 2.69 
Essence—  0.25 —   —   —   —   —   
Citric acid (E330)98.0 0.0870.086—   —   —   —   
Cognac or dessert wine—  0.072—   —   —   —   —   
Total237.74 7.56 21.98 60.56 176.10 
Output in finished product76.6 222.76 7.1  20.60 56.7  165.00 
Mass fraction by dry matter222.76 9.2  20.60 74.1  165.00 
To the aqueous phase70.8  
List of recipes

Recipe on No. 279 Biscuit cake with protein cream, glazed with lipstick contained in handbooks:

calculations, forms, documents: