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All groups → All products → Cakes → Puff cakes → Colosseum cake → Basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Colosseum cake Basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 145.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 58.44 49.96 1.09 0.64 1.59 0.93 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 47.97 40.29 82.50 39.58 —/0.80 —/0.38 
Fruit from compote17.0 20.66 3.51 —   —   —   —   
Granulated sugar99.8514.24 14.21 —   —   99.75 14.20 
Starch syrup78.0 7.12 5.55 0.30 0.02042.75 3.04 
Sign up—  4.55 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 4.39 3.25 8.57 0.38 44.56/11.39 1.96/0.50 
Melange27.0 2.96 0.80 11.9880.35 0.73 0.020
Raw egg white12.0 2.56 0.31 —   —   0.9450.020
Salt96.5 0.47 0.45 —   —   —   —   
Sign up27.0 0.45 0.12 11.99 0.0500.73 —   
Citric acid (E330)98.0 0.23 0.22 —   —   —   —   
Agar (E406)85.0 0.20 0.17 —   —   —   —   
Citrus essence—  0.10 —   —   —   —   —   
Total118.85 28.15 41.02 14.23 20.74 
Output in finished product77.5 112.91 26.7  38.97 13.5  19.70 
Mass fraction by dry matter112.91 34.5  38.97 17.4  19.70 
To the aqueous phase37.5  
List of recipes

Recipe on Colosseum cake contained in handbooks:

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