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All groups → All products → Cakes → Sand cakes → Sandy fruit cakes → №143 Cake "Currant" → No. 143 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №143 Cake "Currant" No. 143

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 879.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 219.59 184.46 82.50 181.16 —/0.80 —/1.76 
Granulated sugar99.85213.72 213.40 —   —   99.75 213.19 
Flour, premium85.5 183.77 157.12 1.09 2.00 1.59 2.92 
Blackcurrant jam72.0 180.24 129.77 —   —   —   —   
Melange27.0 122.51 33.08 11.98814.69 0.73 0.89 
Sign up12.0 57.16 6.86 3.20 1.83 —/4.70 —/2.69 
Chicken eggs [chicken egg] [2]27.0 15.24 4.12 11.99 1.83 0.73 0.11 
water—  6.29 —   —   —   —   —   
Vanilla powder99.852.15 2.15 —   —   99.80 2.15 
Starch syrup78.0 1.37 1.07 0.30 —   42.75 0.59 
Sign up—  0.61 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 0.54 0.51 15.00 0.0802.00 0.010
Cognac or dessert wine—  0.37 —   —   —   —   —   
Agar (E406)85.0 0.14 0.12 —   —   —   —   
Essence—  0.041—   —   —   —   —   
Sign up98.0 0.0270.027—   —   —   —   
Food paint—  0.013—   —   —   —   —   
Total732.68 22.93 201.59 25.33 222.75 
Output in finished product79.4 698.24 21.8  192.11 24.1  212.28 
Mass fraction by dry matter698.24 27.5  192.11 30.4  212.28 
To the aqueous phase54.0  
List of recipes

Recipe on №143 Cake "Currant" contained in handbooks:

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