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All groups → All products → Cakes → Sets of cakes → №404 Cake "Basket" with cream and jelly → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №404 Cake "Basket" with cream and jelly recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 138.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8543.58 43.51 —   —   99.75 43.47 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 42.61 35.79 82.50 35.15 —/0.80 —/0.34 
Flour, premium85.5 31.53 26.96 1.09 0.34 1.59 0.50 
water—  13.48 —   —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 12.10 1.45 3.20 0.39 —/4.70 —/0.57 
Sign up27.0 4.09 1.10 11.9880.49 0.73 0.030
Starch syrup78.0 2.93 2.28 0.30 0.01042.75 1.25 
Chicken eggs [chicken egg] [2]27.0 1.79 0.48 11.99 0.21 0.73 0.010
Agar (E406)85.0 0.32 0.27 —   —   —   —   
Vanilla powder99.850.22 0.22 —   —   99.80 0.22 
Sign up—  0.21 —   —   —   —   —   
Salt96.5 0.12 0.11 —   —   —   —   
Cognac—  0.090—   —   —   —   —   
Citric acid (E330)98.0 0.0580.057—   —   —   —   
Ammonium carbonic (E503(i))—  0.029—   —   —   —   —   
Sign up50.0 0.0290.015—   —   —   —   
Food paint—  0.028—   —   —   —   —   
Total112.27 26.50 36.59 33.36 46.07 
Output in finished product77.8 107.44 25.4  35.02 31.9  44.09 
Mass fraction by dry matter107.44 32.6  35.02 41.0  44.09 
To the aqueous phase59.0  
List of recipes

№404 Cake "Basket" with cream and jelly (recipe number 1) included in recipes:

No. 394 Small cakes "Jubilee set"recipe number 1

Recipe on №404 Cake "Basket" with cream and jelly contained in handbooks:

calculations, forms, documents: