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All groups → All products → Cakes → Air cakes → Airy nut cakes → №186 Cake "Aadam" → No. 186 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №186 Cake "Aadam" No. 186

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 629.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85248.06 247.69 —   —   99.75 247.44 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 104.03 87.39 82.50 85.82 —/0.80 —/0.83 
Chocolate glaze [Skurikhin]99.1 83.08 82.33 34.47 28.64 48.15 40.00 
Raw egg white12.0 69.14 8.30 —   —   0.9450.65 
Walnut kernel (raw)94.0 62.96 59.19 45.20 28.46 4.20 2.64 
Sign up85.5 52.47 44.86 1.09 0.57 1.59 0.83 
Cognac—  36.99 —   —   —   —   —   
water—  36.98 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 24.46 18.10 8.57 2.10 44.56/11.39 10.90/2.79 
Cocoa powder [Skurikhin]95.0 13.58 12.90 15.00 2.04 2.00 0.27 
Sign up99.850.24 0.24 —   —   99.80 0.24 
Vanillin—  0.030—   —   —   —   —   
Total560.99 23.46 147.63 48.53 305.32 
Output in finished product82.7 520.60 21.8  137.00 45.0  283.34 
Mass fraction by dry matter520.60 26.3  137.00 54.4  283.34 
To the aqueous phase72.3  
List of recipes

Recipe on №186 Cake "Aadam" contained in handbooks:

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