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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №296 Sugar rolls cake → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №296 Sugar rolls cake recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 923.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85375.21 374.65 —   —   99.75 374.27 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 293.29 246.36 82.50 241.96 —/0.80 —/2.35 
Fresh whole milk the weight ratio of fat 3.2%12.0 288.36 34.60 3.20 9.23 —/4.70 —/13.55 
Flour, premium85.5 114.67 98.04 1.09 1.25 1.59 1.82 
Chicken eggs [chicken egg] [2]27.0 46.32 12.51 11.99 5.55 0.73 0.34 
Sign up27.0 28.67 7.74 11.9883.44 0.73 0.21 
Vanilla powder99.853.99 3.99 —   —   99.80 3.98 
Cognac or dessert wine—  1.14 —   —   —   —   —   
Total777.89 28.30 261.43 42.32 390.96 
Output in finished product80.5 743.66 27.1  249.93 40.5  373.76 
Mass fraction by dry matter743.66 33.6  249.93 50.3  373.76 
To the aqueous phase67.5  
List of recipes

Recipe on №296 Sugar rolls cake contained in handbooks:

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