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All groups → All products → Cakes → Combination cakes → Custard cakes → №227 Custard cake → No. 227 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №227 Custard cake No. 227

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 886.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 252.29 68.12 11.98830.24 0.73 1.84 
Granulated sugar99.85172.78 172.52 —   —   99.75 172.35 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 160.66 134.96 82.50 132.54 —/0.80 —/1.29 
Fruit cooking69.0 138.70 95.71 —   —   67.00 92.93 
Flour, premium85.5 136.23 116.48 1.09 1.48 1.59 2.17 
Sign up—  125.46 —   —   —   —   —   
Roasted kernels97.5 64.73 63.11 52.00 33.66 1.00 0.65 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 27.88 20.63 8.57 2.39 44.56/11.39 12.42/3.18 
Powdered sugar99.8527.74 27.70 —   —   99.80 27.68 
Potato starch80.0 12.84 10.27 —   —   0.90 0.12 
Sign up—  3.74 —   —   —   —   —   
Vanilla powder99.851.30 1.30 —   —   99.80 1.30 
Salt96.5 1.05 1.02 —   —   —   —   
Essence—  0.64 —   —   —   —   —   
Essence of rum—  0.13 —   —   —   —   —   
Total711.81 22.59 200.31 35.46 314.37 
Output in finished product74.7 662.69 21.0  186.49 33.0  292.68 
Mass fraction by dry matter662.69 28.1  186.49 44.2  292.68 
To the aqueous phase56.7  
List of recipes

Recipe on №227 Custard cake contained in handbooks:

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