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All groups → All products → Cakes → Sand cakes → Sandy fruit cakes → №145 Sand cake with apricot jam → No. 145 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №145 Sand cake with apricot jam No. 145

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 827.9 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	72.0	368.72	265.48	—	—	69.66	256.85
Flour, premium	85.5	265.67	227.15	1.09	2.90	1.59	4.22
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	147.59	123.98	82.50	121.76	—/0.80	—/1.18
Granulated sugar	99.85	98.40	98.25	—	—	99.75	98.15
Melange	27.0	34.44	9.30	11.988	4.13	0.73	0.25
Sign up	99.85	13.01	12.99	—	—	99.80	12.98
"Patterned" chocolate	99.4	8.68	8.62	35.90	3.12	—	—
Essence	—	0.99	—	—	—	—	—
Salt	96.5	0.98	0.95	—	—	—	—
Ammonium carbonic (E503(i))	—	0.25	—	—	—	—	—
Sign up	50.0	0.25	0.12	—	—	—	—
Total			746.84	15.93	131.91	45.08	373.22
Output in finished product	85.1		704.27	15.0	124.39	42.5	351.95
Mass fraction by dry matter			704.27	17.7	124.39	50.0	351.95
To the aqueous phase						74.0

'classic' calculation from consumption'exact' calculation from composition

List of recipes

Recipe on №145 Sand cake with apricot jam contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Calculation of the mass fraction of sugar and fat: №145 Sand cake with apricot jam No. 145

Recipe on №145 Sand cake with apricot jam contained in handbooks:

calculations, forms, documents: