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All groups → All semi-finished products → Baked semi-finished products → Air semi-finished products → No. 027 Airy nut → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 027 Airy nut basic recipe

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 202.8 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	111.12	110.95	—	—	99.75	110.84
Raw egg white	12.0	95.62	11.47	—	—	0.945	0.90
Roasted kernels	97.5	67.93	66.23	52.00	35.32	1.00	0.68
Flour, premium	85.5	21.15	18.08	1.09	0.23	1.59	0.34
Vanilla powder	99.85	0.54	0.54	—	—	99.80	0.54
Total			207.29	17.53	35.55	55.87	113.30
Output in finished product	97.0		196.72	16.6	33.74	53.0	107.52
Mass fraction by dry matter			196.72	17.2	33.74	54.7	107.52
To the aqueous phase						94.7

'classic' calculation from consumption'exact' calculation from composition

List of recipes

No. 027 Airy nut (basic recipe) included in recipes:

	№214 Cake "Kazakhstan ear"	No. 214
	№217 Cake "October"	No. 217
	№210 Cake "Branch"	No. 210
	№180 Cake "Kiev"	No. 180
	№213 Cake "Star"	No. 213
	№211 Cake "Assorted"	No. 211

Calculation of the mass fraction of sugar and fat: No. 027 Airy nut basic recipe

No. 027 Airy nut (basic recipe) included in recipes:

Recipe on No. 027 Airy nut contained in handbooks:

calculations, forms, documents: