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All groups → All products → Cakes → Air cakes → Air cakes → №172 Cake "Pearl" → No. 172 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №172 Cake "Pearl" No. 172

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 703.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85291.14 290.70 —   —   99.80 290.56 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 201.30 169.09 82.50 166.07 —/0.80 —/1.61 
Raw egg white12.0 147.02 17.64 —   —   0.9451.39 
Flour, premium85.5 125.30 107.13 1.09 1.37 1.59 1.99 
Jam72.0 72.75 52.38 —   —   71.60 52.09 
Sign up74.0 30.40 22.49 8.57 2.61 44.56/11.39 13.55/3.46 
Vanilla powder99.850.75 0.75 —   —   99.80 0.75 
Cognac or dessert wine—  0.25 —   —   —   —   —   
Salt96.5 0.15 0.14 —   —   —   —   
Vanillin—  0.005—   —   —   —   —   
Total660.33 24.18 170.05 51.70 363.63 
Output in finished product87.4 614.77 22.5  158.32 48.1  338.54 
Mass fraction by dry matter614.77 25.8  158.32 55.1  338.54 
To the aqueous phase79.3  
List of recipes

Recipe on №172 Cake "Pearl" contained in handbooks:

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