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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №289 Pastry "Pesochny" with fruit filling and cream (sliced) → recipe number 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №289 Pastry "Pesochny" with fruit filling and cream (sliced) recipe number 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 108.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 38.08 32.55 1.09 0.42 1.59 0.61 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 29.70 24.95 82.50 24.50 —/0.80 —/0.24 
Granulated sugar99.8522.40 22.36 —   —   99.75 22.34 
Fruit filling74.0 20.46 15.14 —   —   71.50 14.63 
Fresh whole milk the weight ratio of fat 3.2%12.0 5.53 0.66 3.20 0.18 —/4.70 —/0.26 
Sign up27.0 4.94 1.33 11.9880.59 0.73 0.040
Chicken eggs [chicken egg] [2]27.0 1.47 0.40 11.99 0.18 0.73 0.010
Cocoa powder [Skurikhin]95.0 1.08 1.02 15.00 0.16 2.00 0.020
Essence—  0.14 —   —   —   —   —   
Salt96.5 0.14 0.14 —   —   —   —   
Sign up—  0.036—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0360.018—   —   —   —   
Cognac—  0.034—   —   —   —   —   
Vanilla powder99.850.0320.032—   —   99.80 0.030
Total98.61 23.95 26.03 34.97 38.01 
Output in finished product86.9 94.47 22.9  24.94 33.5  36.41 
Mass fraction by dry matter94.47 26.4  24.94 38.5  36.41 
To the aqueous phase71.9  
List of recipes

Recipe on №289 Pastry "Pesochny" with fruit filling and cream (sliced) contained in handbooks:

calculations, forms, documents: