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All groups → All products → Cakes → Air cakes → Airy nut cakes → №176 Cake "Tea vine" → No. 176 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №176 Cake "Tea vine" No. 176

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 704.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85338.26 337.76 —   —   99.75 337.41 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 150.85 126.72 82.50 124.45 —/0.80 —/1.21 
Raw egg white12.0 111.89 13.43 —   —   0.9451.06 
Roasted kernels97.5 95.10 92.72 52.00 49.45 1.00 0.95 
Fresh whole milk the weight ratio of fat 3.2%12.0 76.33 9.16 3.20 2.44 —/4.70 —/3.59 
Sign up99.1 65.93 65.33 34.47 22.73 48.15 31.75 
Chicken eggs [chicken egg] [2]27.0 20.36 5.50 11.99 2.44 0.73 0.15 
Candied fruit83.0 7.27 6.03 —   —   71.00 5.16 
Vanilla powder99.854.05 4.04 —   —   99.80 4.04 
Cognac or dessert wine—  0.50 —   —   —   —   —   
Total660.69 28.59 201.51 54.43 383.64 
Output in finished product87.2 614.44 26.6  187.40 50.6  356.78 
Mass fraction by dry matter614.44 30.5  187.40 58.1  356.78 
To the aqueous phase79.8  
List of recipes

Recipe on №176 Cake "Tea vine" contained in handbooks:

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