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All groups → All products → Cakes → Air cakes → Air cakes → №168 Cake "Yaroslavna" → No. 168 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №168 Cake "Yaroslavna" No. 168

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 722.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85376.60 376.03 —   —   99.75 375.66 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 209.07 175.62 82.50 172.48 —/0.80 —/1.67 
Raw egg white12.0 115.70 13.88 —   —   0.9451.09 
Fresh whole milk the weight ratio of fat 3.2%12.0 96.79 11.62 3.20 3.10 —/4.70 —/4.55 
Candied citrus fruits83.0 75.25 62.46 —   —   —   —   
Sign up27.0 25.81 6.97 11.99 3.09 0.73 0.19 
Vanilla powder99.852.90 2.90 —   —   99.80 2.89 
Citric acid (E330)98.0 1.16 1.13 —   —   —   —   
Cognac—  0.70 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 0.52 0.50 15.00 0.0802.00 0.010
Sign up—  0.013—   —   —   —   —   
Total651.10 24.75 178.75 53.16 383.88 
Output in finished product83.3 601.62 22.9  165.17 49.1  354.71 
Mass fraction by dry matter601.62 27.5  165.17 59.0  354.71 
To the aqueous phase74.7  
List of recipes

Recipe on №168 Cake "Yaroslavna" contained in handbooks:

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