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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №211 Cake "Assorted" → No. 211 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №211 Cake "Assorted" No. 211

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 799 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85307.84 307.38 —   —   99.75 307.07 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 185.66 155.95 82.50 153.17 —/0.80 —/1.49 
Flour, premium85.5 139.17 118.99 1.09 1.52 1.59 2.21 
Melange27.0 83.75 22.61 11.98810.04 0.73 0.61 
Fresh whole milk the weight ratio of fat 3.2%12.0 83.66 10.04 3.20 2.68 —/4.70 —/3.93 
Sign up12.0 58.05 6.97 —   —   0.9450.55 
Roasted kernels97.5 41.24 40.21 52.00 21.44 1.00 0.41 
water—  29.95 —   —   —   —   —   
Chicken eggs [chicken egg] [2]27.0 22.31 6.02 11.99 2.67 0.73 0.16 
Cocoa powder [Skurikhin]95.0 15.28 14.52 15.00 2.29 2.00 0.31 
Sign up—  4.43 —   —   —   —   —   
Cognac or dessert wine—  3.80 —   —   —   —   —   
Potato starch80.0 3.36 2.69 —   —   0.90 0.030
Vanilla powder99.851.23 1.22 —   —   99.80 1.23 
Essence—  0.38 —   —   —   —   —   
Sign up96.5 0.34 0.33 —   —   —   —   
Essence of rum—  0.14 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.085—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0850.043—   —   —   —   
Total686.97 24.26 193.81 39.56 316.10 
Output in finished product80.4 642.32 22.7  181.21 37.0  295.55 
Mass fraction by dry matter642.32 28.2  181.21 46.0  295.55 
To the aqueous phase65.3  
List of recipes

Recipe on №211 Cake "Assorted" contained in handbooks:

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