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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №288 Pastry "Shortbread" with cream (sliced) → recipe No. 6 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №288 Pastry "Shortbread" with cream (sliced) recipe No. 6

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 143.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 53.34 45.60 1.09 0.58 1.59 0.85 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 48.11 40.42 82.50 39.69 —/0.80 —/0.38 
Granulated sugar99.8538.24 38.18 —   —   99.75 38.14 
Chicken eggs [chicken egg] [2]27.0 11.09 2.99 11.99 1.33 0.73 0.080
Melange27.0 6.91 1.87 11.9880.83 0.73 0.050
Sign up70.0 4.41 3.09 —   —   —   —   
Essence—  0.20 —   —   —   —   —   
Salt96.5 0.20 0.19 —   —   —   —   
Vanilla powder99.850.18 0.18 —   —   99.80 0.18 
Cognac or dessert wine—  0.093—   —   —   —   —   
Sign up—  0.050—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0500.025—   —   —   —   
Total132.55 29.61 42.43 27.60 39.55 
Output in finished product88.5 126.85 28.3  40.61 26.4  37.85 
Mass fraction by dry matter126.85 32.0  40.61 29.8  37.85 
To the aqueous phase69.7  
List of recipes

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

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