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All groups → All products → Cakes → Tiny cakes → No. 366 Glazed "Potato" cake → recipe No. 3 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 366 Glazed "Potato" cake recipe No. 3

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 709.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85292.57 292.13 —   —   99.75 291.84 
Melange27.0 193.34 52.20 11.98823.18 0.73 1.41 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 119.04 100.00 82.50 98.21 —/0.80 —/0.95 
Flour, premium85.5 93.80 80.20 1.09 1.02 1.59 1.49 
Chicken eggs [chicken egg] [2]27.0 71.43 19.29 11.99 8.56 0.73 0.52 
Sign up80.0 23.16 18.53 —   —   0.90 0.21 
Water—  19.24 —   —   —   —   —   
Starch syrup78.0 8.66 6.75 0.30 0.03042.75 3.70 
Cocoa powder [Skurikhin]95.0 6.40 6.08 15.00 0.96 2.00 0.13 
Essence of rum—  1.42 —   —   —   —   —   
Sign up—  1.36 —   —   —   —   —   
Vanilla powder99.851.19 1.19 —   —   99.80 1.19 
Cognac or dessert wine—  0.60 —   —   —   —   —   
Total576.38 18.61 131.96 42.46 301.11 
Output in finished product77.6 550.44 17.8  126.02 40.6  287.56 
Mass fraction by dry matter550.44 22.9  126.02 52.2  287.56 
To the aqueous phase64.4  
List of recipes

Recipe on No. 366 Glazed "Potato" cake contained in handbooks:

calculations, forms, documents: