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All groups → All semi-finished products → Baked semi-finished products → Air semi-finished products → No. 025 Airy nut → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 025 Airy nut basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 307.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85210.36 210.04 —   —   99.75 209.83 
Raw egg white12.0 105.18 12.62 —   —   0.9450.99 
Roasted kernels97.5 89.40 87.17 52.00 46.49 1.00 0.89 
Vanilla powder99.852.63 2.63 —   —   99.80 2.62 
Total312.45 15.11 46.49 69.68 214.33 
Output in finished product96.5 296.83 14.4  44.17 66.2  203.62 
Mass fraction by dry matter296.83 14.9  44.17 68.6  203.62 
To the aqueous phase95.0  
List of recipes

No. 025 Airy nut (basic recipe) included in recipes:

№228 Cake "Novosibirsk"No. 228
№175 Cake "Orbit"No. 175
№177 Cake "Seagull"No. 177
№209 Cake "Voronezh"No. 209
№176 Cake "Tea vine"No. 176
№178 Cake "Carnations"No. 178
No. 423 Cakes "Vyatka mushrooms" (souvenir set)recipe number 1
№179 Cake "Tbilisi"No. 179
№173 Cake "Flight"No. 173
№174 "Airy-apricot" cakeNo. 174
Airy nut cake [Ivanteevka]Recipe No. 1
Jubilee cake [Ivanteevka]Recipe No. 1
№208 Cake "Yablonka"No. 208
№219 Cake "Odessa Trojanda"No. 219
No. 358 Pastry "Air-nut"recipe number 1

Recipe on No. 025 Airy nut contained in handbooks:

calculations, forms, documents: