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All groups → All products → Cakes → Sets of cakes → №385 Cakes "Cubes" and "Rhombics" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №385 Cakes "Cubes" and "Rhombics" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 435.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85234.19 233.84 —   —   99.75 233.60 
Melange27.0 99.02 26.74 11.98811.87 0.73 0.72 
Water—  81.35 —   —   —   —   —   
Flour, premium85.5 48.12 41.15 1.09 0.52 1.59 0.77 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 26.70 22.43 82.50 22.03 —/0.80 —/0.21 
Sign up78.0 16.59 12.94 0.30 0.05042.75 7.09 
Fresh whole milk the weight ratio of fat 3.2%12.0 15.81 1.90 3.20 0.51 —/4.70 —/0.74 
Potato starch80.0 11.88 9.51 —   —   0.90 0.11 
Chicken eggs [chicken egg] [2]27.0 4.22 1.14 11.99 0.51 0.73 0.030
Cognac or dessert wine—  3.88 —   —   —   —   —   
Sign up—  0.98 —   —   —   —   —   
Vanilla powder99.850.26 0.26 —   —   99.80 0.26 
Essence of rum—  0.15 —   —   —   —   —   
Total349.89 8.14 35.49 55.81 243.20 
Output in finished product74.7 325.74 7.6  33.04 52.0  226.41 
Mass fraction by dry matter325.74 10.1  33.04 69.5  226.41 
To the aqueous phase67.3  
List of recipes

№385 Cakes "Cubes" and "Rhombics" (recipe number 1) included in recipes:

№381 Small cakes "Leningrad set"recipe number 1
№380 Small cakes "Dessert set"recipe number 1

Recipe on №385 Cakes "Cubes" and "Rhombics" contained in handbooks:

calculations, forms, documents: