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All groups → All products → Cakes → Air cakes → Airy nut cakes → №189 Cake "Rushnichok" → No. 189 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №189 Cake "Rushnichok" No. 189

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 120.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8544.23 44.17 —   —   99.75 44.12 
Raw egg white12.0 37.27 4.47 —   —   0.9450.35 
Walnut kernel (raw)94.0 24.98 23.48 45.20 11.29 4.20 1.05 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 19.71 16.56 82.50 16.26 —/0.80 —/0.16 
Jam72.0 18.12 13.04 —   —   71.60 12.97 
Sign up12.0 11.21 1.35 3.20 0.36 —/4.70 —/0.53 
Flour, premium85.5 3.78 3.23 1.09 0.0401.59 0.060
Chicken eggs [chicken egg] [2]27.0 2.99 0.81 11.99 0.36 0.73 0.020
Cocoa powder [Skurikhin]95.0 0.44 0.42 15.00 0.0702.00 0.010
Cognac or dessert wine—  0.056—   —   —   —   —   
Sign up99.850.0550.055—   —   99.80 0.050
Total107.58 23.61 28.38 49.15 59.08 
Output in finished product85.5 102.74 22.5  27.10 46.9  56.42 
Mass fraction by dry matter102.74 26.4  27.10 54.9  56.42 
To the aqueous phase76.4  
List of recipes

Recipe on №189 Cake "Rushnichok" contained in handbooks:

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