Downforce (boil)

Under output (also: butter output, output mass ) refers to those mass from the mixer fluffy stirred butter , icing sugar and egg yolks produced. This is a technical kitchen term that was mainly used explicitly in older cookbooks and is most likely part of the Bavarian-Austrian kitchen vocabulary .

The mass serves as the basis for batter like the mass of the same weight (e.g. apple pie ), the sand mass (e.g. Gugelhupf ) or - with the exchange of butter for oil - for the oil mass.