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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №214 Cake "Kazakhstan ear" → No. 214 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №214 Cake "Kazakhstan ear" No. 214

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 904.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85330.04 329.54 —   —   99.75 329.21 
Melange27.0 187.18 50.54 11.98822.44 0.73 1.37 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 182.97 153.70 82.50 150.95 —/0.80 —/1.46 
Flour, premium85.5 105.69 90.37 1.09 1.15 1.59 1.68 
water—  88.12 —   —   —   —   —   
Sign up12.0 66.55 7.99 —   —   0.9450.63 
Roasted kernels97.5 47.28 46.10 52.00 24.59 1.00 0.47 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 40.56 30.01 8.57 3.48 44.56/11.39 18.07/4.62 
Cocoa powder [Skurikhin]95.0 22.00 20.90 15.00 3.30 2.00 0.44 
Potato starch80.0 15.01 12.01 —   —   0.90 0.14 
Sign up—  4.72 —   —   —   —   —   
Cognac or dessert wine—  4.63 —   —   —   —   —   
Vanilla powder99.851.76 1.76 —   —   99.80 1.76 
Essence—  0.56 —   —   —   —   —   
Essence of rum—  0.16 —   —   —   —   —   
Total742.90 22.77 205.91 39.55 357.72 
Output in finished product76.5 691.64 21.2  191.70 36.8  333.04 
Mass fraction by dry matter691.64 27.7  191.70 48.2  333.04 
To the aqueous phase61.0  
List of recipes

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