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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №207 Cake "Snowdrop" → No. 207a → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №207 Cake "Snowdrop" No. 207a

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 499.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up72.0 195.50 140.76 0.0900.18 69.19 135.27 
Granulated sugar99.85142.84 142.63 —   —   99.75 142.48 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 66.62 55.96 82.50 54.96 —/0.80 —/0.53 
Fresh whole milk the weight ratio of fat 3.2%12.0 41.11 4.93 3.20 1.32 —/4.70 —/1.93 
Roasted almond kernel97.5 39.10 38.12 55.90 21.86 2.60 1.02 
Sign up27.0 32.57 8.79 11.9883.90 0.73 0.24 
Raw egg white12.0 30.82 3.70 —   —   0.9450.29 
Flour, premium85.5 15.83 13.54 1.09 0.17 1.59 0.25 
Chicken eggs [chicken egg] [2]27.0 10.96 2.96 11.99 1.31 0.73 0.080
Potato starch80.0 3.91 3.13 —   —   0.90 0.040
Sign up95.0 3.81 3.62 15.00 0.57 2.00 0.080
Vanilla powder99.850.77 0.77 —   —   99.80 0.77 
Citric acid (E330)98.0 0.31 0.30 —   —   —   —   
Essence—  0.20 —   —   —   —   —   
Cognac or dessert wine—  0.14 —   —   —   —   —   
Sign up—  0.12 —   —   —   —   —   
Total419.22 16.86 84.27 56.44 282.12 
Output in finished product78.3 391.55 15.7  78.71 52.7  263.50 
Mass fraction by dry matter391.55 20.1  78.71 67.3  263.50 
To the aqueous phase70.9  
List of recipes

Recipe on №207 Cake "Snowdrop" contained in handbooks:

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