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All groups → All products → Cakes → Air cakes → Airy nut cakes → №184 Cake "Serenade" → No. 184 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №184 Cake "Serenade" No. 184

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 748.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 271.19 227.80 82.50 223.73 —/0.80 —/2.17 
Granulated sugar99.85239.19 238.83 —   —   99.75 238.59 
Flour, premium85.5 104.05 88.96 1.09 1.13 1.59 1.65 
Roasted almond kernel97.5 102.69 100.12 55.90 57.40 2.60 2.67 
Fresh whole milk the weight ratio of fat 3.2%12.0 81.14 9.74 3.20 2.60 —/4.70 —/3.81 
Sign up27.0 22.58 6.10 11.9882.71 0.73 0.16 
Chicken eggs [chicken egg] [2]27.0 12.31 3.32 11.99 1.48 0.73 0.090
Vanilla powder99.851.46 1.45 —   —   99.80 1.46 
Cocoa powder [Skurikhin]95.0 0.62 0.59 15.00 0.0902.00 0.010
Cognac—  0.60 —   —   —   —   —   
Sign up80.0 0.34 0.27 —   —   0.90 —   
Agar (E406)85.0 0.17 0.15 —   —   —   —   
Ammonium carbonic (E503(i))—  0.13 —   —   —   —   —   
Salt96.5 0.10 0.10 —   —   —   —   
Essence—  0.017—   —   —   —   —   
Sign up—  0.016—   —   —   —   —   
Total677.43 38.62 289.14 33.19 248.52 
Output in finished product84.9 635.43 36.2  271.21 31.1  233.11 
Mass fraction by dry matter635.43 42.7  271.21 36.7  233.11 
To the aqueous phase67.3  
List of recipes

Recipe on №184 Cake "Serenade" contained in handbooks:

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