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All groups → All products → Cakes → Air cakes → Airy nut cakes → №185 Cake "Petrel" → No. 185 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №185 Cake "Petrel" No. 185

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 358.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.0 131.87 130.56 37.70 49.71 42.60 56.18 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 90.27 75.83 82.50 74.47 —/0.80 —/0.72 
Granulated sugar99.8556.51 56.43 —   —   99.75 56.37 
Flour, premium85.5 49.82 42.59 1.09 0.54 1.59 0.79 
Roasted almond kernel97.5 49.16 47.93 55.90 27.48 2.60 1.28 
Sign up27.0 10.81 2.92 11.9881.30 0.73 0.080
Fresh whole milk the weight ratio of fat 3.2%12.0 3.92 0.47 3.20 0.13 —/4.70 —/0.18 
Chicken eggs [chicken egg] [2]27.0 0.58 0.16 11.99 0.0700.73 —   
Potato starch80.0 0.16 0.13 —   —   0.90 —   
Vanilla powder99.850.0730.072—   —   99.80 0.070
Sign up—  0.062—   —   —   —   —   
Salt96.5 0.0500.048—   —   —   —   
Cognac—  0.029—   —   —   —   —   
Agar (E406)85.0 0.0090.007—   —   —   —   
Essence—  0.008—   —   —   —   —   
Total357.15 42.85 153.70 32.16 115.36 
Output in finished product94.2 337.86 40.5  145.40 30.4  109.13 
Mass fraction by dry matter337.86 43.0  145.40 32.3  109.13 
To the aqueous phase84.0  
List of recipes

Recipe on №185 Cake "Petrel" contained in handbooks:

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