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All groups → All products → Cakes → Air cakes → Airy nut cakes → №187 Cake "Odessa" → No. 187 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №187 Cake "Odessa" No. 187

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 106 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up69.0 22.12 15.26 —   —   67.00 14.82 
Raw egg white12.0 19.00 2.28 —   —   0.9450.18 
Granulated sugar99.8518.54 18.51 —   —   99.75 18.49 
Roasted kernels97.5 18.05 17.60 52.00 9.39 1.00 0.18 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 17.05 14.32 82.50 14.07 —/0.80 —/0.14 
Sign up27.0 11.88 3.21 11.99 1.42 0.73 0.090
Powdered sugar99.859.09 9.08 —   —   99.80 9.07 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 6.82 5.05 8.57 0.58 44.56/11.39 3.04/0.78 
Flour, premium85.5 3.24 2.77 1.09 0.0401.59 0.050
Cognac—  1.11 —   —   —   —   —   
Sign up27.0 0.81 0.22 11.9880.10 0.73 0.010
Cocoa powder [Skurikhin]95.0 0.53 0.50 15.00 0.0802.00 0.010
Vanilla powder99.850.14 0.14 —   —   99.80 0.14 
Potato starch80.0 0.10 0.078—   —   0.90 —   
Cognac or dessert wine—  0.056—   —   —   —   —   
Sign up—  0.005—   —   —   —   —   
Total89.02 24.23 25.68 44.04 46.68 
Output in finished product78.9 83.68 22.8  24.14 41.4  43.88 
Mass fraction by dry matter83.68 28.8  24.14 52.4  43.88 
To the aqueous phase66.3  
List of recipes

Recipe on №187 Cake "Odessa" contained in handbooks:

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