Weight 65 g.
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Consolidated recipe No. 355 Dahlia air cake with cream
Name of raw materials | Raw material consumption | |||
---|---|---|---|---|
sum of phases | on 471 kg finished product | |||
in kind | in solids | in kind | in solids | |
Sign up | 230.71 | 230.37 | 236.83 | 236.48 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 126.11 | 105.93 | 129.45 | 108.74 |
Chicken eggs [chicken egg] [2] | 75.66 | 20.43 | 77.67 | 20.97 |
Fruit | 43.33 | 30.33 | 44.48 | 31.14 |
Raw egg white | 39.23 | 4.71 | 40.27 | 4.83 |
Sign up | 2.04 | 2.04 | 2.10 | 2.10 |
Cognac or dessert wine | 0.63 | — | 0.65 | — |
Total | 517.72 | 393.80 | 531.45 | 404.25 |
Total phase loss 2.5% | 9.76 | |||
Other losses 2.6% | 10.45 | |||
General losses 5.0% | 20.21 | |||
Output | 471.00 | 384.04 | 471.00 | 384.04 |
Recipe on No. 355 Dahlia air cake with cream contained in handbooks:
calculations, forms, documents:
- Consolidated recipe No. 355 Dahlia air cake with cream
- Technological map No. 355 Dahlia air cake with cream
- Energy value No. 355 Dahlia air cake with cream
- Mass fraction of sugar and fat No. 355 Dahlia air cake with cream
- Nutritional value No. 355 Dahlia air cake with cream
- Constructor ganache No. 355 Dahlia air cake with cream
- The cost of raw materials for No. 355 Dahlia air cake with cream
- Homemade recipe No. 355 Dahlia air cake with cream
- Technology instruction No. 355 Dahlia air cake with cream
- Recipe No. 355 Dahlia air cake with cream
- Technical and technological map No. 355 Dahlia air cake with cream