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All groups → All semi-finished products → Baked semi-finished products → Sponge cake with butter and cocoa → recipe for cake "Joy" → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Sponge cake with butter and cocoa recipe for cake "Joy"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 211.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8563.43 63.33 —   —   99.75 63.27 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 58.90 49.47 82.50 48.59 —/0.80 —/0.47 
Flour, premium85.5 45.30 38.74 1.09 0.49 1.59 0.72 
Raw egg white12.0 39.87 4.78 —   —   0.9450.38 
Raw egg yolk46.0 32.62 15.00 28.7049.36 —   —   
Sign up95.0 9.06 8.61 15.00 1.36 2.00 0.18 
Vanillin—  0.008—   —   —   —   —   
Total179.94 28.31 59.80 30.71 64.86 
Output in finished product80.0 168.96 26.6  56.15 28.8  60.90 
Mass fraction by dry matter168.96 33.2  56.15 36.0  60.90 
To the aqueous phase59.0  
List of recipes

Sponge cake with butter and cocoa (recipe for cake "Joy") included in recipes:

№016 Cake "Joy"recipe number 1

Recipe on Sponge cake with butter and cocoa contained in handbooks:

calculations, forms, documents: