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All groups → All products → Cakes → Sand cakes → Sandy fruit cakes → №140 "Berry" cake → No. 140 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №140 "Berry" cake No. 140

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 110.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 32.66 27.44 82.50 26.94 —/0.80 —/0.26 
Flour, premium85.5 27.31 23.35 1.09 0.30 1.59 0.43 
Granulated sugar99.8526.35 26.31 —   —   99.75 26.28 
Blackcurrant jam72.0 20.57 14.81 —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 10.36 1.24 3.20 0.33 —/4.70 —/0.49 
Sign up27.0 3.54 0.96 11.9880.42 0.73 0.030
Chicken eggs [chicken egg] [2]27.0 2.76 0.75 11.99 0.33 0.73 0.020
water—  0.80 —   —   —   —   —   
Starch syrup78.0 0.17 0.14 0.30 —   42.75 0.070
Vanilla powder99.850.17 0.17 —   —   99.80 0.17 
Sign up—  0.11 —   —   —   —   —   
Salt96.5 0.10 0.10 —   —   —   —   
Cognac or dessert wine—  0.068—   —   —   —   —   
Ammonium carbonic (E503(i))—  0.025—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0250.013—   —   —   —   
Sign up85.0 0.0170.015—   —   —   —   
Citric acid (E330)98.0 0.0030.003—   —   —   —   
Food paint—  0.002—   —   —   —   —   
Total95.29 25.56 28.32 24.81 27.49 
Output in finished product82.6 91.48 24.5  27.19 23.8  26.39 
Mass fraction by dry matter91.48 29.7  27.19 28.8  26.39 
To the aqueous phase57.7  
List of recipes

Recipe on №140 "Berry" cake contained in handbooks:

calculations, forms, documents: