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All groups → All products → Cakes → Almond cakes → №193 Cake "Baku" → No. 193 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №193 Cake "Baku" No. 193

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 413.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85175.27 175.01 —   —   99.75 174.83 
Raw egg white12.0 113.92 13.67 —   —   0.9451.08 
Raw almond kernels94.0 87.64 82.38 52.60 46.10 5.90 5.17 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 53.55 44.98 82.50 44.18 —/0.80 —/0.43 
Powdered sugar99.8528.56 28.51 —   —   99.80 28.50 
Sign up46.0 22.78 10.48 28.7046.54 —   —   
Flour, premium85.5 21.91 18.73 1.09 0.24 1.59 0.35 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 21.42 15.85 8.57 1.84 44.56/11.39 9.54/2.44 
"Patterned" chocolate99.4 10.44 10.37 35.90 3.75 —   —   
Cocoa powder [Skurikhin]95.0 1.80 1.71 15.00 0.27 2.00 0.040
Sign up99.850.43 0.43 —   —   99.80 0.43 
Cognac or dessert wine—  0.18 —   —   —   —   —   
Total402.13 24.87 102.92 53.60 221.81 
Output in finished product92.2 381.62 23.6  97.67 50.9  210.50 
Mass fraction by dry matter381.62 25.6  97.67 55.2  210.50 
To the aqueous phase86.7  
List of recipes

Recipe on №193 Cake "Baku" contained in handbooks:

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