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All groups → All products → Cakes → Combination cakes → Biscuit and sand cakes → №203 Cake "Daina" → No. 203 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №203 Cake "Daina" No. 203

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 744.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85207.88 207.57 —   —   99.75 207.36 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 143.69 120.70 82.50 118.54 —/0.80 —/1.15 
Flour, premium85.5 114.53 97.93 1.09 1.25 1.59 1.82 
Melange27.0 92.85 25.07 11.98811.13 0.73 0.68 
Powdered sugar99.8577.31 77.20 —   —   99.80 77.16 
Sign up97.5 65.72 64.07 52.00 34.17 1.00 0.66 
Fresh whole milk the weight ratio of fat 3.2%12.0 46.48 5.58 3.20 1.49 —/4.70 —/2.18 
water—  45.59 —   —   —   —   —   
Raw egg white12.0 39.91 4.79 —   —   0.9450.38 
Cognac—  15.31 —   —   —   —   —   
Sign up27.0 12.39 3.35 11.99 1.49 0.73 0.090
Potato starch80.0 10.21 8.17 —   —   0.90 0.090
Cocoa powder [Skurikhin]95.0 7.66 7.27 15.00 1.15 2.00 0.15 
Natural roasted coffee96.0 3.17 3.04 14.40 0.46 2.80 0.090
Cognac or dessert wine—  2.08 —   —   —   —   —   
Sign up99.851.34 1.34 —   —   99.80 1.34 
Essence—  0.73 —   —   —   —   —   
Salt96.5 0.22 0.21 —   —   —   —   
Essence of rum—  0.065—   —   —   —   —   
Ammonium carbonic (E503(i))—  0.056—   —   —   —   —   
Sign up50.0 0.0560.028—   —   —   —   
Total626.32 22.79 169.68 39.22 291.98 
Output in finished product79.1 588.74 21.4  159.50 36.9  274.46 
Mass fraction by dry matter588.74 27.1  159.50 46.6  274.46 
To the aqueous phase63.8  
List of recipes

Recipe on №203 Cake "Daina" contained in handbooks:

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