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All groups → All products → Cakes → Air cakes → Airy nut cakes → №173 Cake "Flight" → No. 173 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №173 Cake "Flight" No. 173

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 50.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8527.16 27.12 —   —   99.75 27.09 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 10.98 9.22 82.50 9.06 —/0.80 —/0.090
Raw egg white12.0 8.51 1.02 —   —   0.9450.080
Roasted kernels97.5 6.75 6.59 52.00 3.51 1.00 0.070
Fresh whole milk the weight ratio of fat 3.2%12.0 6.52 0.78 3.20 0.21 —/4.70 —/0.31 
Sign up27.0 1.74 0.47 11.99 0.21 0.73 0.010
Powdered sugar99.850.77 0.77 —   —   99.80 0.77 
Vanilla powder99.850.31 0.31 —   —   99.80 0.31 
Cognac or dessert wine—  0.041—   —   —   —   —   
Cocoa powder [Skurikhin]95.0 0.0370.03515.00 0.0102.00 —   
Sign up—  0.001—   —   —   —   —   
Total46.32 25.95 13.00 57.07 28.59 
Output in finished product85.7 42.94 24.1  12.05 52.9  26.50 
Mass fraction by dry matter42.94 28.1  12.05 61.7  26.50 
To the aqueous phase78.7  
List of recipes

Recipe on №173 Cake "Flight" contained in handbooks:

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