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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №288 Pastry "Shortbread" with cream (sliced) → recipe No. 4 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №288 Pastry "Shortbread" with cream (sliced) recipe No. 4

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 197.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 73.55 62.88 1.09 0.80 1.59 1.17 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 72.74 61.10 82.50 60.01 —/0.80 —/0.58 
Granulated sugar99.8527.24 27.20 —   —   99.75 27.17 
Powdered sugar99.8517.01 16.98 —   —   99.80 16.98 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 12.75 9.44 8.57 1.09 44.56/11.39 5.68/1.45 
Sign up27.0 9.53 2.57 11.9881.14 0.73 0.070
Fruit70.0 6.08 4.26 —   —   —   —   
Roasted kernels97.5 3.08 3.01 52.00 1.60 1.00 0.030
Vanilla powder99.850.29 0.29 —   —   99.80 0.29 
Essence—  0.27 —   —   —   —   —   
Sign up96.5 0.27 0.26 —   —   —   —   
Cognac or dessert wine—  0.11 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.069—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0690.034—   —   —   —   
Total188.02 32.71 64.64 26.68 52.71 
Output in finished product91.1 179.94 31.3  61.86 25.5  50.44 
Mass fraction by dry matter179.94 34.4  61.86 28.0  50.44 
To the aqueous phase74.0  
List of recipes

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

calculations, forms, documents: