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All groups → All products → Cakes → Air cakes → Air cakes → №167 Cake "Day and Night" → No. 167a → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №167 Cake "Day and Night" No. 167a

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 725.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85378.43 377.86 —   —   99.75 377.48 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 190.99 160.43 82.50 157.57 —/0.80 —/1.53 
Fresh whole milk the weight ratio of fat 3.2%12.0 114.13 13.70 3.20 3.65 —/4.70 —/5.36 
Raw egg white12.0 105.16 12.62 —   —   0.9450.99 
Apricot jam72.0 75.51 54.37 —   —   —   —   
Sign up27.0 30.44 8.22 11.99 3.65 0.73 0.22 
Cocoa powder [Skurikhin]95.0 3.14 2.98 15.00 0.47 2.00 0.060
Vanilla powder99.852.77 2.77 —   —   99.80 2.76 
Flour, premium85.5 1.76 1.51 1.09 0.0201.59 0.030
Raw egg yolk46.0 1.55 0.71 28.7040.44 —   —   
Sign up98.0 1.04 1.01 —   —   —   —   
Cognac or dessert wine—  0.67 —   —   —   —   —   
Essence—  0.010—   —   —   —   —   
Total636.17 22.85 165.80 53.20 386.02 
Output in finished product81.0 587.82 21.1  153.20 49.2  356.68 
Mass fraction by dry matter587.82 26.1  153.20 60.7  356.68 
To the aqueous phase72.1  
List of recipes

Recipe on №167 Cake "Day and Night" contained in handbooks:

calculations, forms, documents: