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All groups → All products → Cakes → Biscuit sliced cakes → No. 271 Pastry "Dnepr" (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 271 Pastry "Dnepr" (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 136.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8548.59 48.51 —   —   99.75 48.47 
Melange27.0 44.54 12.03 11.9885.34 0.73 0.33 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 29.84 22.08 8.57 2.56 44.56/11.39 13.30/3.40 
Flour, premium85.5 21.65 18.51 1.09 0.24 1.59 0.34 
Water—  14.22 —   —   —   —   —   
Sign up80.0 5.34 4.28 —   —   0.90 0.050
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 3.80 3.19 82.50 3.14 —/0.80 —/0.030
Cognac or dessert wine—  1.21 —   —   —   —   —   
Essence—  0.36 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 0.28 0.27 15.00 0.0402.00 0.010
Sign up—  0.048—   —   —   —   —   
Total108.87 8.30 11.32 47.46 64.73 
Output in finished product74.6 101.69 7.7  10.57 44.3  60.46 
Mass fraction by dry matter101.69 10.4  10.57 59.5  60.46 
To the aqueous phase63.5  
List of recipes

Recipe on No. 271 Pastry "Dnepr" (sliced) contained in handbooks:

calculations, forms, documents: