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All groups → All products → Cakes → Sets of cakes → №407 Pety-fur cake (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №407 Pety-fur cake (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 991.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85368.58 368.02 —   —   99.75 367.66 
Raw egg white12.0 239.58 28.75 —   —   0.9452.26 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 190.57 160.08 82.50 157.22 —/0.80 —/1.52 
Raw almond kernels94.0 184.29 173.23 52.60 96.94 5.90 10.87 
Powdered sugar99.85101.64 101.48 —   —   99.80 101.44 
Sign up74.0 76.23 56.41 8.57 6.53 44.56/11.39 33.97/8.68 
Raw egg yolk46.0 47.91 22.04 28.70413.75 —   —   
Flour, premium85.5 46.07 39.39 1.09 0.50 1.59 0.73 
Vanilla powder99.851.88 1.88 —   —   99.80 1.88 
Cognac or dessert wine—  0.63 —   —   —   —   —   
Total951.29 27.74 274.94 53.02 525.44 
Output in finished product91.1 902.77 26.3  260.92 50.3  498.64 
Mass fraction by dry matter902.77 28.9  260.92 55.2  498.64 
To the aqueous phase84.9  
List of recipes

№407 Pety-fur cake (sliced) (recipe number 1) included in recipes:

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Recipe on №407 Pety-fur cake (sliced) contained in handbooks:

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