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All groups → All products → Cakes → Combination cakes → Sand-air cakes → №226 Cake "Bukovina" → No. 226 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №226 Cake "Bukovina" No. 226

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 785.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 248.44 212.42 1.09 2.71 1.59 3.95 
Granulated sugar99.85234.34 233.99 —   —   99.75 233.75 
Jam72.0 161.77 116.48 —   —   71.60 115.83 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 125.07 105.06 82.50 103.18 —/0.80 —/1.00 
Roasted almond kernel97.5 48.25 47.05 55.90 26.97 2.60 1.25 
Sign up12.0 41.97 5.04 —   —   0.9450.40 
Melange27.0 29.18 7.88 11.9883.50 0.73 0.21 
Water—  20.58 —   —   —   —   —   
Starch syrup78.0 9.26 7.23 0.30 0.03042.75 3.96 
Cocoa powder [Skurikhin]95.0 3.24 3.07 15.00 0.49 2.00 0.060
Sign up—  1.05 —   —   —   —   —   
Salt96.5 0.83 0.80 —   —   —   —   
Ammonium carbonic (E503(i))—  0.21 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.21 0.11 —   —   —   —   
Total739.11 17.42 136.88 45.83 360.06 
Output in finished product89.4 702.15 16.6  130.04 43.5  342.05 
Mass fraction by dry matter702.15 18.5  130.04 48.7  342.05 
To the aqueous phase80.4  
List of recipes

Recipe on №226 Cake "Bukovina" contained in handbooks:

calculations, forms, documents: