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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №288 Pastry "Shortbread" with cream (sliced) → recipe No. 3 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №288 Pastry "Shortbread" with cream (sliced) recipe No. 3

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 837.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 311.65 266.46 1.09 3.40 1.59 4.96 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 308.76 259.36 82.50 254.73 —/0.80 —/2.47 
Granulated sugar99.85115.42 115.25 —   —   99.75 115.13 
Powdered sugar99.8572.33 72.22 —   —   99.80 72.19 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 54.25 40.14 8.57 4.65 44.56/11.39 24.17/6.18 
Sign up27.0 40.40 10.91 11.9884.84 0.73 0.29 
Fruit70.0 25.76 18.03 —   —   —   —   
Cocoa powder [Skurikhin]95.0 13.11 12.46 15.00 1.97 2.00 0.26 
Essence—  1.16 —   —   —   —   —   
Salt96.5 1.15 1.11 —   —   —   —   
Sign up99.850.63 0.63 —   —   99.80 0.63 
Cognac or dessert wine—  0.45 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.29 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.29 0.15 —   —   —   —   
Total796.72 32.20 269.59 26.66 223.25 
Output in finished product91.1 762.46 30.8  258.00 25.5  213.65 
Mass fraction by dry matter762.46 33.8  258.00 28.0  213.65 
To the aqueous phase74.0  
List of recipes

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

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