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All groups → All products → Cakes → Biscuit sliced cakes → No. 273 Pastry "Chisinau" (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 273 Pastry "Chisinau" (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 848.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85397.15 396.55 —   —   99.75 396.16 
Melange27.0 223.71 60.40 11.98826.82 0.73 1.63 
Water—  125.72 —   —   —   —   —   
Flour, premium85.5 108.72 92.96 1.09 1.19 1.59 1.73 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 67.53 56.72 82.50 55.71 —/0.80 —/0.54 
Sign up12.0 39.99 4.80 3.20 1.28 —/4.70 —/1.88 
Cocoa powder [Skurikhin]95.0 22.37 21.25 15.00 3.36 2.00 0.45 
Fruit filling74.0 21.09 15.61 —   —   71.50 15.08 
Starch syrup78.0 19.08 14.88 0.30 0.06042.75 8.16 
Chicken eggs [chicken egg] [2]27.0 10.66 2.88 11.99 1.28 0.73 0.080
Sign up80.0 8.95 7.16 —   —   0.90 0.080
Cognac or dessert wine—  7.34 —   —   —   —   —   
Vanilla powder99.850.66 0.65 —   —   99.80 0.66 
Essence—  0.44 —   —   —   —   —   
Essence of rum—  0.28 —   —   —   —   —   
Total673.86 10.57 89.70 50.14 425.60 
Output in finished product73.6 624.67 9.8  83.15 46.5  394.53 
Mass fraction by dry matter624.67 13.3  83.15 63.2  394.53 
To the aqueous phase63.8  
List of recipes

Recipe on No. 273 Pastry "Chisinau" (sliced) contained in handbooks:

calculations, forms, documents: