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All groups → All products → Cakes → Airy cakes → No. 355 Dahlia air cake with cream → recipe No. 3 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 355 Dahlia air cake with cream recipe No. 3

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 237.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85119.22 119.04 —   —   99.75 118.92 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 65.17 54.74 82.50 53.77 —/0.80 —/0.52 
Chicken eggs [chicken egg] [2]27.0 39.10 10.56 11.99 4.69 0.73 0.29 
Fruit70.0 22.39 15.67 —   —   —   —   
Raw egg white12.0 20.27 2.43 —   —   0.9450.19 
Sign up99.851.06 1.05 —   —   99.80 1.06 
Cognac or dessert wine—  0.33 —   —   —   —   —   
Total203.50 24.66 58.46 50.95 120.80 
Output in finished product81.5 193.33 23.4  55.54 48.4  114.76 
Mass fraction by dry matter193.33 28.7  55.54 59.4  114.76 
To the aqueous phase72.4  
List of recipes

Recipe on No. 355 Dahlia air cake with cream contained in handbooks:

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