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All groups → All products → Cakes → Biscuit sliced cakes → No. 270 Pastry "Ugolnichki" (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 270 Pastry "Ugolnichki" (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 712.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85296.80 296.36 —   —   99.75 296.06 
Melange27.0 247.99 66.96 11.98829.73 0.73 1.81 
Flour, premium85.5 120.52 103.04 1.09 1.31 1.59 1.92 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 56.18 47.20 82.50 46.35 —/0.80 —/0.45 
Roasted kernels97.5 39.68 38.69 52.00 20.63 1.00 0.40 
Sign up12.0 36.35 4.36 3.20 1.16 —/4.70 —/1.71 
Water—  31.16 —   —   —   —   —   
Potato starch80.0 19.88 15.91 —   —   0.90 0.18 
Cocoa powder [Skurikhin]95.0 19.42 18.45 15.00 2.91 2.00 0.39 
Starch syrup78.0 14.02 10.94 0.30 0.04042.75 5.99 
Sign up27.0 9.69 2.62 11.99 1.16 0.73 0.070
Essence—  1.07 —   —   —   —   —   
Cognac—  0.22 —   —   —   —   —   
Vanilla powder99.850.21 0.21 —   —   99.80 0.21 
Total604.72 14.50 103.29 43.29 308.43 
Output in finished product78.7 560.57 13.4  95.75 40.1  285.91 
Mass fraction by dry matter560.57 17.1  95.75 51.0  285.91 
To the aqueous phase65.3  
List of recipes

Recipe on No. 270 Pastry "Ugolnichki" (sliced) contained in handbooks:

calculations, forms, documents: