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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №213 Cake "Star" → No. 213 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №213 Cake "Star" No. 213

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 293.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up72.0 122.18 87.97 —   —   71.60 87.48 
Granulated sugar99.85103.54 103.39 —   —   99.75 103.28 
Melange27.0 35.81 9.67 11.9884.29 0.73 0.26 
Raw egg white12.0 28.80 3.46 —   —   0.9450.27 
Flour, premium85.5 23.78 20.33 1.09 0.26 1.59 0.38 
Sign up97.5 20.46 19.95 52.00 10.64 1.00 0.20 
Water—  16.19 —   —   —   —   —   
Starch syrup78.0 7.29 5.68 0.30 0.02042.75 3.12 
Potato starch80.0 4.30 3.44 —   —   0.90 0.040
Essence—  0.38 —   —   —   —   —   
Sign up99.850.16 0.16 —   —   99.80 0.16 
Total254.05 5.18 15.21 66.48 195.19 
Output in finished product81.0 237.79 4.9  14.24 62.2  182.70 
Mass fraction by dry matter237.79 6.0  14.24 76.8  182.70 
To the aqueous phase76.6  
List of recipes

Recipe on №213 Cake "Star" contained in handbooks:

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