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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №210 Cake "Branch" → No. 210 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №210 Cake "Branch" No. 210

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 946.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85386.63 386.05 —   —   99.75 385.66 
Melange27.0 179.53 48.47 11.98821.52 0.73 1.31 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 163.78 137.58 82.50 135.12 —/0.80 —/1.31 
Flour, premium85.5 99.39 84.98 1.09 1.08 1.59 1.58 
Fresh whole milk the weight ratio of fat 3.2%12.0 97.00 11.64 3.20 3.10 —/4.70 —/4.56 
Sign up—  76.62 —   —   —   —   —   
Raw egg white12.0 54.87 6.58 —   —   0.9450.52 
Roasted kernels97.5 38.98 38.01 52.00 20.27 1.00 0.39 
Chicken eggs [chicken egg] [2]27.0 25.87 6.98 11.99 3.10 0.73 0.19 
Potato starch80.0 21.54 17.23 —   —   0.90 0.19 
Sign up83.0 19.40 16.10 —   —   71.00 13.77 
Cognac or dessert wine—  7.15 —   —   —   —   —   
Vanilla powder99.851.90 1.90 —   —   99.80 1.90 
Essence—  1.08 —   —   —   —   —   
Essence of rum—  0.26 —   —   —   —   —   
Total755.53 19.46 184.19 43.24 409.33 
Output in finished product74.3 703.40 18.1  171.48 40.3  381.09 
Mass fraction by dry matter703.40 24.4  171.48 54.2  381.09 
To the aqueous phase61.0  
List of recipes

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