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All groups → All products → Cakes → Airy cakes → №354 Air cake "Mushroom" with cream → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №354 Air cake "Mushroom" with cream recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 698.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85390.63 390.05 —   —   99.75 389.65 
Fresh whole milk the weight ratio of fat 3.2%12.0 169.02 20.28 3.20 5.41 —/4.70 —/7.94 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 146.99 123.47 82.50 121.27 —/0.80 —/1.18 
Raw egg white12.0 82.75 9.93 —   —   0.9450.78 
Fruit70.0 39.00 27.30 —   —   —   —   
Sign up27.0 23.21 6.27 11.99 2.78 0.73 0.17 
Starch syrup78.0 20.49 15.98 0.30 0.06042.75 8.76 
Flour, premium85.5 9.94 8.50 1.09 0.11 1.59 0.16 
Raw egg yolk46.0 8.73 4.01 28.7042.51 —   —   
Vanilla powder99.853.23 3.23 —   —   99.80 3.22 
Sign up—  0.57 —   —   —   —   —   
Essence—  0.058—   —   —   —   —   
Citric acid (E330)98.0 0.0390.038—   —   —   —   
Total609.05 18.91 132.14 58.48 408.67 
Output in finished product82.8 578.60 18.0  125.53 55.6  388.24 
Mass fraction by dry matter578.60 21.7  125.53 67.1  388.24 
To the aqueous phase76.4  
List of recipes

Recipe on №354 Air cake "Mushroom" with cream contained in handbooks:

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