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All groups → All products → Cakes → Air cakes → Airy nut cakes → №180 Cake "Kiev" → No. 180 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №180 Cake "Kiev" No. 180

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 50.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8522.44 22.40 —   —   99.75 22.38 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 11.49 9.65 82.50 9.48 —/0.80 —/0.090
Raw egg white12.0 10.28 1.23 —   —   0.9450.10 
Roasted kernels97.5 7.30 7.12 52.00 3.80 1.00 0.070
Fresh whole milk the weight ratio of fat 3.2%12.0 6.99 0.84 3.20 0.22 —/4.70 —/0.33 
Sign up85.5 2.27 1.94 1.09 0.0201.59 0.040
Chicken eggs [chicken egg] [2]27.0 1.87 0.50 11.99 0.22 0.73 0.010
Fruit70.0 1.76 1.24 —   —   —   —   
Cocoa powder [Skurikhin]95.0 0.44 0.42 15.00 0.0702.00 0.010
Cognac—  0.28 —   —   —   —   —   
Sign up99.850.15 0.15 —   —   99.80 0.15 
Cognac or dessert wine—  0.031—   —   —   —   —   
Total45.49 27.35 13.81 45.60 23.03 
Output in finished product83.8 42.31 25.4  12.84 42.4  21.42 
Mass fraction by dry matter42.31 30.3  12.84 50.6  21.42 
To the aqueous phase72.3  
List of recipes

Recipe on №180 Cake "Kiev" contained in handbooks:

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