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All groups → All products → Cakes → Almond cakes → №190 Cake "Ideal" → No. 190 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №190 Cake "Ideal" No. 190

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 388.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85144.19 143.98 —   —   99.75 143.83 
Raw egg white12.0 93.58 11.23 —   —   0.9450.88 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 84.31 70.82 82.50 69.56 —/0.80 —/0.67 
Roasted almond kernel97.5 62.38 60.82 55.90 34.87 2.60 1.62 
Fresh whole milk the weight ratio of fat 3.2%12.0 54.54 6.54 3.20 1.75 —/4.70 —/2.56 
Sign up99.8515.75 15.73 —   —   99.80 15.72 
Praline99.0 15.75 15.59 37.70 5.94 42.60 6.71 
Chicken eggs [chicken egg] [2]27.0 14.54 3.93 11.99 1.74 0.73 0.11 
Cocoa powder [Skurikhin]95.0 10.62 10.08 15.00 1.59 2.00 0.21 
Flour, premium85.5 9.36 8.00 1.09 0.10 1.59 0.15 
Sign up—  0.34 —   —   —   —   —   
Vanilla powder99.850.31 0.31 —   —   99.80 0.31 
Total347.04 29.75 115.55 44.19 171.64 
Output in finished product84.8 329.34 28.2  109.66 41.9  162.89 
Mass fraction by dry matter329.34 33.3  109.66 49.5  162.89 
To the aqueous phase73.4  
List of recipes

Recipe on №190 Cake "Ideal" contained in handbooks:

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