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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №134 Cake "Sunrise" → No. 134 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №134 Cake "Sunrise" No. 134

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 989.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up72.0 303.59 218.59 —   —   71.60 217.37 
Flour, premium85.5 284.34 243.11 1.09 3.10 1.59 4.52 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 194.67 163.53 82.50 160.60 —/0.80 —/1.56 
Granulated sugar99.85169.04 168.78 —   —   99.75 168.62 
Roasted kernels97.5 55.15 53.77 52.00 28.68 1.00 0.55 
Sign up27.0 24.58 6.64 11.9882.95 0.73 0.18 
water—  23.28 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 17.15 12.69 8.57 1.47 44.56/11.39 7.64/1.95 
Cocoa powder [Skurikhin]95.0 12.45 11.83 15.00 1.87 2.00 0.25 
Essence—  1.58 —   —   —   —   —   
Sign up80.0 0.90 0.72 —   —   0.90 0.010
Vanilla powder99.850.75 0.75 —   —   99.80 0.75 
Salt96.5 0.53 0.51 —   —   —   —   
Cognac or dessert wine—  0.26 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.21 —   —   —   —   —   
Sign up50.0 0.21 0.10 —   —   —   —   
Total881.02 20.08 198.67 40.64 402.17 
Output in finished product84.9 839.61 19.1  189.33 38.7  383.27 
Mass fraction by dry matter839.61 22.5  189.33 45.6  383.27 
To the aqueous phase71.9  
List of recipes

Recipe on №134 Cake "Sunrise" contained in handbooks:

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