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All groups → All products → Cakes → Almond cakes → №194 Cake "Vakarinis" → No. 194 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №194 Cake "Vakarinis" No. 194

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 426.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85133.47 133.27 —   —   99.80 133.20 
Raw almond kernels94.0 109.23 102.68 52.60 57.45 5.90 6.44 
Raw egg white12.0 107.57 12.91 —   —   0.9451.02 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 78.53 65.97 82.50 64.79 —/0.80 —/0.63 
Granulated sugar99.8553.36 53.28 —   —   99.75 53.23 
Sign up74.0 31.41 23.25 8.57 2.69 44.56/11.39 14.00/3.58 
Water—  17.79 —   —   —   —   —   
Starch syrup78.0 8.00 6.24 0.30 0.02042.75 3.42 
Cocoa powder [Skurikhin]95.0 7.58 7.21 15.00 1.14 2.00 0.15 
Vanilla powder99.850.71 0.71 —   —   99.80 0.71 
Sign up—  0.26 —   —   —   —   —   
Essence—  0.19 —   —   —   —   —   
Total405.50 29.58 126.09 50.42 214.91 
Output in finished product89.3 380.77 27.8  118.40 47.3  201.80 
Mass fraction by dry matter380.77 31.1  118.40 53.0  201.80 
To the aqueous phase81.6  
List of recipes

Recipe on №194 Cake "Vakarinis" contained in handbooks:

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