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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №222 Cake "Kati" → No. 222 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №222 Cake "Kati" No. 222

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 385.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85145.58 145.36 —   —   99.75 145.22 
Melange27.0 75.26 20.32 11.9889.02 0.73 0.55 
Cherry jam72.0 48.03 34.58 —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 46.65 39.19 82.50 38.49 —/0.80 —/0.37 
water—  44.50 —   —   —   —   —   
Sign up85.5 36.57 31.27 1.09 0.40 1.59 0.58 
Raw egg white12.0 14.45 1.73 —   —   0.9450.14 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 10.97 8.12 8.57 0.94 44.56/11.39 4.89/1.25 
"Patterned" chocolate99.4 10.01 9.95 35.90 3.59 —   —   
Potato starch80.0 9.03 7.22 —   —   0.90 0.080
Sign up70.0 6.00 4.20 —   —   —   —   
Cognac or dessert wine—  4.21 —   —   —   —   —   
Vanilla powder99.850.80 0.80 —   —   99.80 0.80 
Starch syrup78.0 0.62 0.48 0.30 —   42.75 0.27 
Essence—  0.47 —   —   —   —   —   
Sign up98.0 0.13 0.13 —   —   —   —   
Agar (E406)85.0 0.0620.053—   —   —   —   
Food paint—  0.006—   —   —   —   —   
Total303.41 13.59 52.44 39.80 153.58 
Output in finished product73.2 282.48 12.7  48.82 37.1  142.99 
Mass fraction by dry matter282.48 17.3  48.82 50.6  142.99 
To the aqueous phase58.0  
List of recipes

Recipe on №222 Cake "Kati" contained in handbooks:

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