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All groups → All products → Cakes → Biscuit sliced cakes → No. 277 Pastry "Amateur roll" (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 277 Pastry "Amateur roll" (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 801.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 270.32 72.99 11.98832.41 0.73 1.97 
Granulated sugar99.85268.54 268.13 —   —   99.75 267.87 
Flour, premium85.5 165.90 141.85 1.09 1.81 1.59 2.64 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 141.63 118.97 82.50 116.84 —/0.80 —/1.13 
water—  73.04 —   —   —   —   —   
Sign up12.0 60.23 7.23 3.20 1.93 —/4.70 —/2.83 
Potato starch80.0 22.02 17.62 —   —   0.90 0.20 
Chicken eggs [chicken egg] [2]27.0 16.06 4.34 11.99 1.93 0.73 0.12 
Cognac—  6.31 —   —   —   —   —   
Cognac or dessert wine—  5.77 —   —   —   —   —   
Sign up—  1.21 —   —   —   —   —   
Vanilla powder99.850.99 0.99 —   —   99.80 0.99 
Salt96.5 0.71 0.68 —   —   —   —   
Essence of rum—  0.22 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.027—   —   —   —   —   
Sign up50.0 0.0270.013—   —   —   —   
Total632.80 19.33 154.92 34.48 276.36 
Output in finished product73.4 587.87 18.0  143.92 32.0  256.74 
Mass fraction by dry matter587.87 24.5  143.92 43.7  256.74 
To the aqueous phase54.6  
List of recipes

Recipe on No. 277 Pastry "Amateur roll" (sliced) contained in handbooks:

calculations, forms, documents: