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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 No. 3 → 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 No. 3

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 299.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85143.99 143.78 —   —   99.75 143.63 
Raw egg white12.0 65.13 7.82 —   —   0.9450.62 
Fruit filling74.0 45.60 33.74 —   —   71.50 32.60 
Flour, premium85.5 23.11 19.76 1.09 0.25 1.59 0.37 
Raw egg yolk46.0 20.29 9.33 28.7045.82 —   —   
Sign up84.0 18.03 15.15 82.50 14.87 —/0.80 —/0.14 
water—  14.04 —   —   —   —   —   
Chicken eggs [chicken egg] [2]27.0 10.82 2.92 11.99 1.30 0.73 0.080
Fruit70.0 9.37 6.56 —   —   —   —   
Starch syrup78.0 5.44 4.24 0.30 0.02042.75 2.33 
Sign up99.852.78 2.78 —   —   99.80 2.77 
Essence—  0.26 —   —   —   —   —   
Cognac or dessert wine—  0.090—   —   —   —   —   
Citric acid (E330)98.0 0.0900.088—   —   —   —   
Total246.17 7.43 22.26 60.95 182.49 
Output in finished product77.0 230.66 7.0  20.86 57.1  170.99 
Mass fraction by dry matter230.66 9.0  20.86 74.1  170.99 
To the aqueous phase71.3  
List of recipes

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

calculations, forms, documents: