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All groups → All products → Cakes → Air cakes → Air cakes → №171 Cake "Tatarstan" → No. 171 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №171 Cake "Tatarstan" No. 171

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 726.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85414.05 413.43 —   —   99.75 413.01 
Raw egg white12.0 154.56 18.55 —   —   0.9451.46 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 102.30 85.93 82.50 84.40 —/0.80 —/0.82 
Starch syrup78.0 80.70 62.94 0.30 0.24 42.75 34.50 
Water—  51.60 —   —   —   —   —   
Sign up74.0 48.47 35.87 8.57 4.15 44.56/11.39 21.60/5.52 
Whole milk powder95.0 31.07 29.51 24.74 7.69 —/38.90 —/12.09 
Cranberry soup69.0 28.52 19.68 —   —   67.00 19.11 
Chocolate glaze [Skurikhin]99.1 11.05 10.95 34.47 3.81 48.15 5.32 
Vanilla powder99.852.49 2.49 —   —   99.80 2.49 
Sign up85.0 2.25 1.91 —   —   —   —   
Citric acid (E330)98.0 1.02 1.00 —   —   —   —   
Cognac—  0.44 —   —   —   —   —   
Vanillin—  0.17 —   —   —   —   —   
Total682.26 13.81 100.29 70.17 509.47 
Output in finished product89.1 646.78 13.1  95.07 66.5  482.98 
Mass fraction by dry matter646.78 14.7  95.07 74.7  482.98 
To the aqueous phase85.9  
List of recipes

Recipe on №171 Cake "Tatarstan" contained in handbooks:

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