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All groups → All products → Cakes → Air cakes → Air cakes → №169 Cake "Gossamer" → No. 169 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №169 Cake "Gossamer" No. 169

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 47 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8522.81 22.78 —   —   99.75 22.75 
Jam72.0 10.33 7.44 —   —   71.60 7.40 
Raw egg white12.0 7.15 0.86 —   —   0.9450.070
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 6.34 5.33 82.50 5.23 —/0.80 —/0.050
Roasted kernels97.5 5.94 5.79 52.00 3.09 1.00 0.060
Sign up—  1.99 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 1.47 1.09 8.57 0.13 44.56/11.39 0.66/0.17 
Vanilla powder99.850.21 0.21 —   —   99.80 0.21 
Cocoa powder [Skurikhin]95.0 0.12 0.12 15.00 0.0202.00 —   
Cognac or dessert wine—  0.022—   —   —   —   —   
Total43.60 18.02 8.47 66.57 31.29 
Output in finished product85.7 40.29 16.7  7.83 61.5  28.91 
Mass fraction by dry matter40.29 19.4  7.83 71.8  28.91 
To the aqueous phase81.2  
List of recipes

Recipe on №169 Cake "Gossamer" contained in handbooks:

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