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All groups → All products → Cakes → Sets of cakes → №389 Punch cake → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №389 Punch cake recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 340.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85177.45 177.18 —   —   99.75 177.01 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 91.39 76.77 82.50 75.40 —/0.80 —/0.73 
Fresh whole milk the weight ratio of fat 3.2%12.0 54.13 6.50 3.20 1.73 —/4.70 —/2.54 
Water—  28.74 —   —   —   —   —   
Raw egg white12.0 15.08 1.81 —   —   0.9450.14 
Sign up27.0 14.43 3.90 11.99 1.73 0.73 0.11 
Starch syrup78.0 12.93 10.09 0.30 0.04042.75 5.53 
Flour, premium85.5 11.45 9.79 1.09 0.12 1.59 0.18 
Raw egg yolk46.0 10.05 4.62 28.7042.88 —   —   
Vanilla powder99.850.89 0.89 —   —   99.80 0.89 
Sign up—  0.37 —   —   —   —   —   
Cognac or dessert wine—  0.35 —   —   —   —   —   
Citric acid (E330)98.0 0.0450.044—   —   —   —   
Total291.58 24.05 81.90 54.62 185.99 
Output in finished product79.7 271.46 22.4  76.25 50.9  173.16 
Mass fraction by dry matter271.46 28.1  76.25 63.8  173.16 
To the aqueous phase71.5  
List of recipes

№389 Punch cake (recipe number 1) included in recipes:

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

Recipe on №389 Punch cake contained in handbooks:

calculations, forms, documents: