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All groups → All products → Cakes → Almond and nut cakes → №363 Almond cake with cream → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №363 Almond cake with cream recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 598 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85235.31 234.96 —   —   99.75 234.72 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 161.14 135.36 82.50 132.94 —/0.80 —/1.29 
Raw egg white12.0 119.32 14.32 —   —   0.9451.13 
Roasted almond kernel97.5 79.55 77.56 55.90 44.47 2.60 2.07 
Fresh whole milk the weight ratio of fat 3.2%12.0 72.16 8.66 3.20 2.31 —/4.70 —/3.39 
Sign up99.8530.71 30.67 —   —   99.80 30.65 
Roasted kernels97.5 17.75 17.31 52.00 9.23 1.00 0.18 
Flour, premium85.5 11.93 10.20 1.09 0.13 1.59 0.19 
Chicken eggs [chicken egg] [2]27.0 10.69 2.89 11.99 1.28 0.73 0.080
water—  6.54 —   —   —   —   —   
Sign up99.851.33 1.33 —   —   99.80 1.33 
Cognac—  0.53 —   —   —   —   —   
Agar (E406)85.0 0.16 0.13 —   —   —   —   
Total533.38 31.83 190.36 45.72 273.39 
Output in finished product83.8 501.38 29.9  178.94 43.0  256.99 
Mass fraction by dry matter501.38 35.7  178.94 51.3  256.99 
To the aqueous phase72.7  
List of recipes

Recipe on №363 Almond cake with cream contained in handbooks:

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