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All groups → All products → Cakes → Combination cakes → Sand-air cakes → №225 Cake "Festive" → No. 225 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №225 Cake "Festive" No. 225

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 544.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85208.63 208.31 —   —   99.75 208.11 
Flour, premium85.5 124.11 106.11 1.09 1.35 1.59 1.97 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 105.40 88.53 82.50 86.96 —/0.80 —/0.84 
Water—  42.58 —   —   —   —   —   
Roasted kernels97.5 33.73 32.89 52.00 17.54 1.00 0.34 
Sign up97.5 30.18 29.43 55.90 16.87 2.60 0.78 
Raw egg white12.0 26.25 3.15 —   —   0.9450.25 
Chocolate glaze [Skurikhin]99.1 22.49 22.28 34.47 7.75 48.15 10.83 
Melange27.0 14.20 3.83 11.9881.70 0.73 0.10 
Starch syrup78.0 12.72 9.93 0.30 0.04042.75 5.44 
Sign up74.0 10.48 7.75 8.57 0.90 44.56/11.39 4.67/1.19 
Cocoa powder [Skurikhin]95.0 5.31 5.04 15.00 0.80 2.00 0.11 
Vanilla powder99.850.76 0.75 —   —   99.80 0.76 
Essence—  0.70 —   —   —   —   —   
Salt96.5 0.41 0.39 —   —   —   —   
Sign up—  0.16 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.10 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.10 0.051—   —   —   —   
Total518.46 24.59 133.91 43.09 234.68 
Output in finished product90.2 491.50 23.3  126.95 40.9  222.48 
Mass fraction by dry matter491.50 25.8  126.95 45.3  222.48 
To the aqueous phase80.7  
List of recipes

Recipe on №225 Cake "Festive" contained in handbooks:

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