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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №288 Pastry "Shortbread" with cream (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №288 Pastry "Shortbread" with cream (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 207.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 76.85 65.71 1.09 0.84 1.59 1.22 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 71.12 59.74 82.50 58.67 —/0.80 —/0.57 
Granulated sugar99.8553.72 53.64 —   —   99.75 53.59 
Fresh whole milk the weight ratio of fat 3.2%12.0 16.84 2.02 3.20 0.54 —/4.70 —/0.79 
Melange27.0 9.96 2.69 11.9881.19 0.73 0.070
Sign up70.0 6.35 4.45 —   —   —   —   
Chicken eggs [chicken egg] [2]27.0 4.49 1.21 11.99 0.54 0.73 0.030
Essence—  0.29 —   —   —   —   —   
Salt96.5 0.28 0.27 —   —   —   —   
Vanilla powder99.850.28 0.28 —   —   99.80 0.28 
Sign up—  0.11 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.072—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0720.036—   —   —   —   
Total190.04 29.74 61.78 27.00 56.07 
Output in finished product87.6 181.87 28.5  59.12 25.8  53.66 
Mass fraction by dry matter181.87 32.5  59.12 29.5  53.66 
To the aqueous phase67.5  
List of recipes

Recipe on №288 Pastry "Shortbread" with cream (sliced) contained in handbooks:

calculations, forms, documents: