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All groups → All products → Cakes → Combination cakes → Biscuit and sand cakes → №195 Cake "Peach" → No. 195 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №195 Cake "Peach" No. 195

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 156.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up72.0 44.96 32.37 —   —   —   —   
Peaches from compote17.0 36.49 6.20 —   —   —   —   
Flour, premium85.5 29.30 25.05 1.09 0.32 1.59 0.47 
Granulated sugar99.8522.61 22.57 —   —   99.75 22.55 
Melange27.0 14.04 3.79 11.9881.68 0.73 0.10 
Sign up84.0 10.04 8.43 82.50 8.28 —/0.80 —/0.080
Roasted kernels97.5 6.60 6.44 52.00 3.43 1.00 0.070
Dried almond kernel96.0 3.24 3.11 53.70 1.74 6.00 0.19 
water—  1.99 —   —   —   —   —   
Powdered sugar99.850.65 0.65 —   —   99.80 0.65 
Sign up78.0 0.50 0.39 0.30 —   42.75 0.21 
Potato starch80.0 0.47 0.37 —   —   0.90 —   
Essence—  0.20 —   —   —   —   —   
Cognac or dessert wine—  0.19 —   —   —   —   —   
Salt96.5 0.0670.065—   —   —   —   
Sign up85.0 0.0400.034—   —   —   —   
Ammonium carbonic (E503(i))—  0.017—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0170.008—   —   —   —   
Citric acid (E330)98.0 0.0080.008—   —   —   —   
Dye—  0.007—   —   —   —   —   
Sign up—  0.004—   —   —   —   —   
Total109.51 9.85 15.45 15.49 24.29 
Output in finished product65.6 102.94 9.3  14.52 14.6  22.83 
Mass fraction by dry matter102.94 14.1  14.52 22.2  22.83 
To the aqueous phase29.8  
List of recipes

Recipe on №195 Cake "Peach" contained in handbooks:

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