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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №288 Pastry "Shortbread" with cream (sliced) → recipe No. 5 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №288 Pastry "Shortbread" with cream (sliced) recipe No. 5

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 637.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 235.93 201.72 1.09 2.57 1.59 3.75 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 210.10 176.48 82.50 173.33 —/0.80 —/1.68 
Granulated sugar99.85164.07 163.83 —   —   99.75 163.66 
Fresh whole milk the weight ratio of fat 3.2%12.0 51.13 6.14 3.20 1.64 —/4.70 —/2.40 
Melange27.0 30.58 8.26 11.9883.67 0.73 0.22 
Sign up70.0 19.50 13.65 —   —   —   —   
Chicken eggs [chicken egg] [2]27.0 13.63 3.68 11.99 1.63 0.73 0.10 
Cocoa powder [Skurikhin]95.0 9.95 9.45 15.00 1.49 2.00 0.20 
Essence—  0.88 —   —   —   —   —   
Salt96.5 0.87 0.84 —   —   —   —   
Sign up—  0.31 —   —   —   —   —   
Vanilla powder99.850.29 0.29 —   —   99.80 0.29 
Ammonium carbonic (E503(i))—  0.22 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.22 0.11 —   —   —   —   
Total584.45 28.91 184.33 26.80 170.87 
Output in finished product87.7 559.32 27.7  176.40 25.6  163.52 
Mass fraction by dry matter559.32 31.5  176.40 29.2  163.52 
To the aqueous phase67.6  
List of recipes

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

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