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All groups → All products → Cakes → Air cakes → Airy nut cakes → №183 Cake "Toomas" → No. 183 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №183 Cake "Toomas" No. 183

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 511.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 131.11 110.14 82.50 108.17 —/0.80 —/1.05 
Roasted kernels97.5 113.81 110.97 52.00 59.18 1.00 1.14 
Powdered sugar99.8599.00 98.85 —   —   99.80 98.80 
Granulated sugar99.8580.74 80.62 —   —   99.75 80.54 
Raw egg white12.0 48.38 5.81 —   —   0.9450.46 
Sign up—  40.55 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 30.83 22.82 8.57 2.64 44.56/11.39 13.74/3.51 
Flour, premium85.5 16.13 13.79 1.09 0.18 1.59 0.26 
"Patterned" chocolate99.4 15.81 15.72 35.90 5.68 —   —   
Cognac—  1.38 —   —   —   —   —   
Sign up99.850.29 0.29 —   —   99.80 0.29 
Almond essence—  0.15 —   —   —   —   —   
Total458.98 34.40 175.85 38.77 198.19 
Output in finished product85.7 437.87 32.8  167.76 37.0  189.07 
Mass fraction by dry matter437.87 38.3  167.76 43.2  189.07 
To the aqueous phase72.1  
List of recipes

Recipe on №183 Cake "Toomas" contained in handbooks:

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