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All groups → All products → Cakes → Almond and nut cakes → # 360 Pastry "Almond" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: # 360 Pastry "Almond" recipe number 1

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 60.6 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	36.38	36.32	—	—	99.75	36.29
Raw almond kernels	94.0	18.19	17.10	52.60	9.57	5.90	1.07
Raw egg white	12.0	14.55	1.75	—	—	0.945	0.14
Flour, premium	85.5	4.85	4.15	1.09	0.050	1.59	0.080
Total			59.31	15.87	9.62	62.01	37.58
Output in finished product	92.0		55.75	14.9	9.04	58.3	35.32
Mass fraction by dry matter			55.75	16.2	9.04	63.4	35.32
To the aqueous phase						87.9

'classic' calculation from consumption'exact' calculation from composition

List of recipes

# 360 Pastry "Almond" (recipe number 1) included in recipes:

# 418 Small cakes "Tbilisi set"

recipe number 1

Calculation of the mass fraction of sugar and fat: # 360 Pastry "Almond" recipe number 1

# 360 Pastry "Almond" (recipe number 1) included in recipes:

Recipe on # 360 Pastry "Almond" contained in handbooks:

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