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All groups → All products → Cakes → Biscuit sliced cakes → No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced) → recipe No. 3 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced) recipe No. 3

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 383.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85154.46 154.22 —   —   99.75 154.07 
Melange27.0 94.22 25.44 11.98811.30 0.73 0.69 
Fruit filling74.0 74.43 55.08 —   —   71.50 53.22 
Water—  50.08 —   —   —   —   —   
Flour, premium85.5 45.79 39.15 1.09 0.50 1.59 0.73 
Sign up84.0 14.23 11.95 82.50 11.74 —/0.80 —/0.11 
Potato starch80.0 11.31 9.05 —   —   0.90 0.10 
Fresh whole milk the weight ratio of fat 3.2%12.0 9.21 1.10 3.20 0.29 —/4.70 —/0.43 
Starch syrup78.0 8.31 6.48 0.30 0.02042.75 3.55 
Cognac or dessert wine—  2.69 —   —   —   —   —   
Sign up27.0 2.45 0.66 11.99 0.29 0.73 0.020
Cocoa powder [Skurikhin]95.0 1.79 1.70 15.00 0.27 2.00 0.040
Essence—  0.76 —   —   —   —   —   
Essence of rum—  0.11 —   —   —   —   —   
Cognac—  0.057—   —   —   —   —   
Sign up99.850.0530.053—   —   99.80 0.050
Total304.89 6.36 24.41 55.44 212.82 
Output in finished product73.6 282.64 5.9  22.63 51.4  197.29 
Mass fraction by dry matter282.64 8.0  22.63 69.8  197.29 
To the aqueous phase66.1  
List of recipes

Recipe on No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced) contained in handbooks:

calculations, forms, documents: