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All groups → All products → Cakes → Sponge cakes with piece baked semi-finished product → №284 Pastry "Boucher" glazed with white lipstick → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №284 Pastry "Boucher" glazed with white lipstick recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 689.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85220.74 220.41 —   —   99.75 220.19 
Cream 20% fat [Light Cream]30.0 175.38 52.61 20.00 35.08 —/4.00 —/7.02 
Raw egg white12.0 109.66 13.16 —   —   0.9451.04 
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 87.77 32.47 30.33 26.62 —/3.13 —/2.75 
Flour, premium85.5 83.26 71.19 1.09 0.91 1.59 1.32 
Sign up46.0 73.11 33.63 28.70420.99 —   —   
Powdered sugar99.8552.66 52.58 —   —   99.80 52.55 
Water—  49.21 —   —   —   —   —   
Starch syrup78.0 22.15 17.27 0.30 0.07042.75 9.47 
Vanilla powder99.852.28 2.27 —   —   99.80 2.28 
Sign up95.0 1.68 1.60 15.00 0.25 2.00 0.030
Essence—  1.00 —   —   —   —   —   
Citric acid (E330)98.0 0.33 0.32 —   —   —   —   
Total497.52 12.16 83.92 42.50 293.23 
Output in finished product67.6 466.18 11.4  78.63 39.8  274.76 
Mass fraction by dry matter466.18 16.9  78.63 58.9  274.76 
To the aqueous phase55.1  
List of recipes

Recipe on №284 Pastry "Boucher" glazed with white lipstick contained in handbooks:

calculations, forms, documents: