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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №220 Cake "Manushak" → No. 220 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №220 Cake "Manushak" No. 220

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 320.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85100.31 100.16 —   —   99.75 100.06 
Jam72.0 99.81 71.86 0.20 0.20 70.10 69.97 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 40.15 33.73 82.50 33.12 —/0.80 —/0.32 
Melange27.0 38.50 10.39 11.9884.62 0.73 0.28 
Roasted kernels97.5 24.95 24.33 52.00 12.97 1.00 0.25 
Sign up12.0 24.82 2.98 3.20 0.79 —/4.70 —/1.17 
Flour, premium85.5 18.71 16.00 1.09 0.20 1.59 0.30 
Raw egg white12.0 14.99 1.80 —   —   0.9450.14 
Chicken eggs [chicken egg] [2]27.0 6.62 1.79 11.99 0.79 0.73 0.050
Potato starch80.0 4.62 3.70 —   —   0.90 0.040
Sign up95.0 2.40 2.28 15.00 0.36 2.00 0.050
Vanilla powder99.850.58 0.57 —   —   99.80 0.58 
Essence—  0.23 —   —   —   —   —   
Cognac or dessert wine—  0.082—   —   —   —   —   
Cognac—  0.076—   —   —   —   —   
Total269.59 16.53 53.05 53.81 172.69 
Output in finished product78.6 252.07 15.5  49.60 50.3  161.47 
Mass fraction by dry matter252.07 19.7  49.60 64.1  161.47 
To the aqueous phase70.1  
List of recipes

Recipe on №220 Cake "Manushak" contained in handbooks:

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