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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №215 Cake "Yuzhanka" → No. 215 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №215 Cake "Yuzhanka" No. 215

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 345.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up72.0 144.08 103.74 —   —   71.60 103.16 
Granulated sugar99.8552.36 52.28 —   —   99.75 52.23 
Melange27.0 42.23 11.40 11.9885.06 0.73 0.31 
Powdered sugar99.8538.82 38.76 —   —   99.80 38.74 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 30.42 25.55 82.50 25.10 —/0.80 —/0.24 
Sign up85.5 27.21 23.26 1.09 0.30 1.59 0.43 
Roasted kernels97.5 25.31 24.68 52.00 13.16 1.00 0.25 
Raw egg white12.0 20.04 2.40 —   —   0.9450.19 
Fresh whole milk the weight ratio of fat 3.2%12.0 18.01 2.16 3.20 0.58 —/4.70 —/0.85 
Potato starch80.0 5.07 4.05 —   —   0.90 0.050
Sign up27.0 4.80 1.30 11.99 0.58 0.73 0.040
Vanilla powder99.850.41 0.41 —   —   99.80 0.41 
Essence—  0.25 —   —   —   —   —   
Cognac or dessert wine—  0.12 —   —   —   —   —   
Total290.01 12.98 44.78 56.95 196.52 
Output in finished product78.5 270.87 12.1  41.82 53.2  183.55 
Mass fraction by dry matter270.87 15.4  41.82 67.8  183.55 
To the aqueous phase71.2  
List of recipes

Recipe on №215 Cake "Yuzhanka" contained in handbooks:

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