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All groups → All products → Cakes → Puff cakes → №160 Cake "Jubilee" → No. 160 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №160 Cake "Jubilee" No. 160

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 865.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 368.15 314.76 1.09 4.01 1.59 5.85 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 325.38 273.32 82.50 268.44 —/0.80 —/2.60 
Lemon juice10.0 200.06 20.01 —   —   3.90 7.80 
Powdered sugar99.8593.62 93.48 —   —   99.80 93.43 
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 83.22 30.79 30.33 25.24 —/3.13 —/2.60 
Sign up27.0 82.17 22.18 11.99 9.85 0.73 0.60 
Granulated sugar99.8546.01 45.94 —   —   99.75 45.89 
Cocoa powder [Skurikhin]95.0 1.60 1.52 15.00 0.24 2.00 0.030
Salt96.5 0.37 0.36 —   —   —   —   
Total802.37 35.55 307.78 18.13 156.98 
Output in finished product88.0 762.25 33.8  292.39 17.2  149.13 
Mass fraction by dry matter762.25 38.4  292.39 19.6  149.13 
To the aqueous phase59.1  
List of recipes

Recipe on №160 Cake "Jubilee" contained in handbooks:

calculations, forms, documents: