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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №011 Cake "Ring" → recipe for 61 cream → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №011 Cake "Ring" recipe for 61 cream

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 489.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85167.97 167.72 —   —   99.75 167.55 
Melange27.0 128.26 34.63 11.98815.38 0.73 0.94 
Flour, premium85.5 123.13 105.28 1.09 1.34 1.59 1.96 
Chocolate glaze [Skurikhin]99.1 50.00 49.55 34.47 17.24 48.15 24.08 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 45.94 38.59 82.50 37.90 —/0.80 —/0.37 
Sign up12.0 18.97 2.28 3.20 0.61 —/4.70 —/0.89 
Potato starch80.0 5.13 4.10 —   —   0.90 0.050
Essence—  1.28 —   —   —   —   —   
Vanilla powder99.850.41 0.41 —   —   99.80 0.41 
Cognac—  0.086—   —   —   —   —   
Sign up—  0.086—   —   —   20.00 0.020
Total402.55 14.81 72.47 40.03 195.83 
Output in finished product76.6 374.78 13.8  67.47 37.3  182.32 
Mass fraction by dry matter374.78 18.0  67.47 48.6  182.32 
To the aqueous phase61.4  
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