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All groups → All products → Cakes → Combination cakes → Biscuit and sand cakes → №202 Cake "Cranberry" → No. 202 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №202 Cake "Cranberry" No. 202

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 260.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up63.0 95.09 59.91 —   —   —   —   
Granulated sugar99.8546.42 46.35 —   —   99.75 46.30 
Flour, premium85.5 44.71 38.22 1.09 0.49 1.59 0.71 
Melange27.0 41.20 11.12 11.9884.94 0.73 0.30 
Marzipan (at 202)90.0 18.48 16.63 —   —   —   —   
Sign up—  17.85 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 14.64 12.29 82.50 12.08 —/0.80 —/0.12 
Roasted cashew kernels [2]97.5 6.76 6.59 46.00 3.11 4.97 0.34 
Cognac—  5.84 —   —   —   —   —   
Potato starch80.0 4.53 3.63 —   —   0.90 0.040
Sign up78.0 3.49 2.72 0.30 0.01042.75 1.49 
Essence—  0.43 —   —   —   —   —   
Agar (E406)85.0 0.35 0.30 —   —   —   —   
Salt96.5 0.10 0.094—   —   —   —   
Citric acid (E330)98.0 0.0700.068—   —   —   —   
Sign up—  0.034—   —   —   —   —   
Ammonium carbonic (E503(i))—  0.025—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0250.012—   —   —   —   
Total197.95 7.92 20.63 18.90 49.26 
Output in finished product71.4 186.07 7.4  19.39 17.8  46.30 
Mass fraction by dry matter186.07 10.4  19.39 24.9  46.30 
To the aqueous phase38.3  
List of recipes

Recipe on №202 Cake "Cranberry" contained in handbooks:

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