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All groups → All products → Cakes → Sand cakes → Sandy fruit cakes → №146 Cake "Youth" → No. 146 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №146 Cake "Youth" No. 146

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 639.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 197.50 168.86 1.09 2.15 1.59 3.14 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 183.30 153.97 82.50 151.22 —/0.80 —/1.47 
Strawberry jam72.0 138.38 99.63 0.0900.12 69.19 95.75 
Granulated sugar99.8565.17 65.07 —   —   99.75 65.01 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 57.61 42.63 8.57 4.94 44.56/11.39 25.67/6.56 
Sign up27.0 28.80 7.78 11.9883.45 0.73 0.21 
water—  20.44 —   —   —   —   —   
Raw egg yolk46.0 11.52 5.30 28.7043.31 —   —   
Candied fruit83.0 9.88 8.20 —   —   71.00 7.01 
Starch syrup78.0 2.72 2.12 0.30 0.01042.75 1.16 
Sign up—  0.80 —   —   —   —   —   
Salt96.5 0.69 0.66 —   —   —   —   
Potato starch80.0 0.58 0.46 —   —   0.90 0.010
Vanilla powder99.850.58 0.57 —   —   99.80 0.58 
Agar (E406)85.0 0.27 0.23 —   —   —   —   
Sign up—  0.17 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.17 0.086—   —   —   —   
Citric acid (E330)98.0 0.17 0.17 —   —   —   —   
Food paint—  0.026—   —   —   —   —   
Total555.75 25.83 165.20 31.86 203.76 
Output in finished product83.0 530.74 24.7  157.77 30.4  194.59 
Mass fraction by dry matter530.74 29.7  157.77 36.7  194.59 
To the aqueous phase64.1  
List of recipes

Recipe on №146 Cake "Youth" contained in handbooks:

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