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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №218 Cake "Verkhovyna" → No. 218 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №218 Cake "Verkhovyna" No. 218

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 60.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 15.36 12.90 82.50 12.67 —/0.80 —/0.12 
Granulated sugar99.8512.09 12.07 —   —   99.75 12.06 
Flour, premium85.5 9.16 7.83 1.09 0.10 1.59 0.15 
Chicken eggs [chicken egg] [2]27.0 9.09 2.45 11.99 1.09 0.73 0.070
Roasted kernels97.5 7.62 7.43 52.00 3.96 1.00 0.080
Sign up74.0 6.83 5.05 8.57 0.59 44.56/11.39 3.04/0.78 
Powdered sugar99.855.37 5.36 —   —   99.80 5.36 
Water—  3.38 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 1.38 1.31 15.00 0.21 2.00 0.030
Starch syrup78.0 0.47 0.37 0.30 —   42.75 0.20 
Sign up—  0.23 —   —   —   —   —   
Melange27.0 0.22 0.06011.9880.0300.73 —   
Salt96.5 0.0660.064—   —   —   —   
Vanilla powder99.850.0570.057—   —   99.80 0.060
Ammonium carbonic (E503(i))—  0.047—   —   —   —   —   
Sign up—  0.011—   —   —   —   —   
Essence of rum—  0.008—   —   —   —   —   
Citric acid (E330)98.0 0.0060.006—   —   —   —   
Vanillin—  0.006—   —   —   —   —   
Total54.96 30.83 18.65 35.77 21.64 
Output in finished product84.6 51.17 28.7  17.36 33.3  20.15 
Mass fraction by dry matter51.17 33.9  17.36 39.4  20.15 
To the aqueous phase68.4  
List of recipes

Recipe on №218 Cake "Verkhovyna" contained in handbooks:

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