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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №212 Cake "Kirovogradsky" → No. 212 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №212 Cake "Kirovogradsky" No. 212

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 250.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8556.11 56.02 —   —   99.75 55.97 
Roasted kernels97.5 40.60 39.59 52.00 21.11 1.00 0.41 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 38.31 32.18 82.50 31.61 —/0.80 —/0.31 
Fruit filling74.0 36.47 26.99 —   —   71.50 26.08 
Powdered sugar99.8526.67 26.63 —   —   99.80 26.62 
Sign up12.0 23.94 2.87 3.20 0.77 —/4.70 —/1.13 
Melange27.0 22.58 6.10 11.9882.71 0.73 0.16 
Flour, premium85.5 18.26 15.61 1.09 0.20 1.59 0.29 
Raw egg white12.0 13.77 1.65 —   —   0.9450.13 
Water—  7.35 —   —   —   —   —   
Sign up27.0 6.38 1.72 11.99 0.76 0.73 0.050
"Patterned" chocolate99.4 5.21 5.18 35.90 1.87 —   —   
Cocoa powder [Skurikhin]95.0 2.88 2.74 15.00 0.43 2.00 0.060
Cognac or dessert wine—  0.68 —   —   —   —   —   
Vanilla powder99.850.32 0.32 —   —   99.80 0.32 
Sign up—  0.091—   —   —   —   —   
Essence of rum—  0.025—   —   —   —   —   
Total217.61 23.75 59.46 44.34 111.03 
Output in finished product80.9 202.59 22.1  55.36 41.3  103.37 
Mass fraction by dry matter202.59 27.3  55.36 51.0  103.37 
To the aqueous phase68.4  
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