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All groups → All products → Cakes → Biscuit sliced cakes → No. 260 Pastry "Biscuit", glazed with lipstick, with protein cream (sliced) → recipe number 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 260 Pastry "Biscuit", glazed with lipstick, with protein cream (sliced) recipe number 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 533.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85262.38 261.99 —   —   99.75 261.72 
Melange27.0 101.45 27.39 11.98812.16 0.73 0.74 
Fruit filling74.0 60.22 44.56 —   —   71.50 43.06 
Flour, premium85.5 49.30 42.15 1.09 0.54 1.59 0.78 
Raw egg white12.0 46.55 5.59 —   —   0.9450.44 
Sign up84.0 30.38 25.52 82.50 25.06 —/0.80 —/0.24 
water—  28.93 —   —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 19.65 2.36 3.20 0.63 —/4.70 —/0.92 
Potato starch80.0 12.17 9.74 —   —   0.90 0.11 
Starch syrup78.0 11.84 9.23 0.30 0.04042.75 5.06 
Sign up27.0 5.24 1.41 11.99 0.63 0.73 0.040
Cocoa powder [Skurikhin]95.0 3.82 3.63 15.00 0.57 2.00 0.080
Vanilla powder99.853.60 3.60 —   —   99.80 3.59 
Essence—  0.88 —   —   —   —   —   
Cognac—  0.12 —   —   —   —   —   
Total437.18 7.43 39.63 59.32 316.37 
Output in finished product76.0 405.27 6.9  36.74 55.0  293.28 
Mass fraction by dry matter405.27 9.1  36.74 72.4  293.28 
To the aqueous phase69.6  
List of recipes

Recipe on No. 260 Pastry "Biscuit", glazed with lipstick, with protein cream (sliced) contained in handbooks:

calculations, forms, documents: