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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №133 Sand-cherry cake → No. 133 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №133 Sand-cherry cake No. 133

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 907.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 291.21 244.62 82.50 240.25 —/0.80 —/2.33 
Flour, premium85.5 290.44 248.33 1.09 3.17 1.59 4.62 
Granulated sugar99.85175.05 174.79 —   —   99.75 174.61 
Cherry jam72.0 135.63 97.65 —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 84.82 10.18 3.20 2.71 —/4.70 —/3.99 
Sign up27.0 35.67 9.63 11.9884.28 0.73 0.26 
Chicken eggs [chicken egg] [2]27.0 22.62 6.11 11.99 2.71 0.73 0.17 
Vanilla powder99.851.24 1.24 —   —   99.80 1.24 
Essence—  1.02 —   —   —   —   —   
Salt96.5 1.02 0.98 —   —   —   —   
Sign up—  0.50 —   —   —   20.00 0.10 
Ammonium carbonic (E503(i))—  0.25 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.25 0.13 —   —   —   —   
Total793.66 27.89 253.12 20.40 185.11 
Output in finished product83.9 761.12 26.7  242.74 19.6  177.52 
Mass fraction by dry matter761.12 31.9  242.74 23.3  177.52 
To the aqueous phase54.8  
List of recipes

Recipe on №133 Sand-cherry cake contained in handbooks:

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