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All groups → All products → Cakes → Air cakes → Airy nut cakes → №182 Cake "Rakhat" → No. 182 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №182 Cake "Rakhat" No. 182

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 521.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85149.61 149.38 —   —   99.80 149.31 
Roasted kernels97.5 97.54 95.10 52.00 50.72 1.00 0.98 
Fruit and berry jam66.0 83.29 54.97 —   —   57.40 47.81 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 78.95 66.32 82.50 65.13 —/0.80 —/0.63 
Raw egg white12.0 77.22 9.27 —   —   0.9450.73 
Sign up99.8544.47 44.40 —   —   99.75 44.36 
Roasted cashew kernels [2]97.5 27.76 27.07 46.00 12.77 4.97 1.38 
Flour, premium85.5 25.74 22.01 1.09 0.28 1.59 0.41 
water—  24.09 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 17.90 13.24 8.57 1.53 44.56/11.39 7.98/2.04 
Sign up95.0 3.43 3.26 15.00 0.51 2.00 0.070
Vanilla powder99.851.16 1.16 —   —   99.80 1.16 
Cognac or dessert wine—  0.27 —   —   —   —   —   
Total486.18 25.10 130.94 49.07 255.93 
Output in finished product86.1 449.23 23.2  120.99 45.3  236.48 
Mass fraction by dry matter449.23 26.9  120.99 52.6  236.48 
To the aqueous phase76.6  
List of recipes

Recipe on №182 Cake "Rakhat" contained in handbooks:

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