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All groups → All products → Cakes → Puff cakes → №162 Cake "Puff-fruit" → No. 162 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №162 Cake "Puff-fruit" No. 162

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 881.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 287.98 246.22 1.09 3.14 1.59 4.58 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 253.79 213.19 82.50 209.38 —/0.80 —/2.03 
Fruit cooking69.0 196.37 135.49 —   —   67.00 131.57 
Fruit from compote17.0 109.37 18.59 —   —   —   —   
Granulated sugar99.8553.16 53.08 —   —   99.75 53.03 
Sign up—  37.19 —   —   —   —   —   
Melange27.0 14.59 3.94 11.9881.75 0.73 0.11 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 14.53 10.76 8.57 1.25 44.56/11.39 6.47/1.65 
Starch syrup78.0 3.77 2.94 0.30 0.01042.75 1.61 
Salt96.5 2.30 2.22 —   —   —   —   
Sign up99.850.68 0.68 —   —   99.80 0.68 
Citric acid (E330)98.0 0.46 0.45 —   —   —   —   
Agar (E406)85.0 0.38 0.32 —   —   —   —   
Cognac or dessert wine—  0.22 —   —   —   —   —   
Essence—  0.11 —   —   —   —   —   
Sign up—  0.036—   —   —   —   —   
Total687.88 24.46 215.53 22.74 200.44 
Output in finished product74.2 653.48 23.2  204.75 21.6  190.42 
Mass fraction by dry matter653.48 31.3  204.75 29.1  190.42 
To the aqueous phase45.5  
List of recipes

Recipe on №162 Cake "Puff-fruit" contained in handbooks:

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