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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №289 Pastry "Pesochny" with fruit filling and cream (sliced) → recipe No. 3 → 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 No. 3

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 959 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 337.17 288.28 1.09 3.68 1.59 5.36 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 290.72 244.20 82.50 239.84 —/0.80 —/2.33 
Fruit filling74.0 181.22 134.10 —   —   71.50 129.57 
Granulated sugar99.85124.88 124.69 —   —   99.75 124.57 
Powdered sugar99.8555.15 55.06 —   —   99.80 55.04 
Sign up27.0 43.71 11.80 11.9885.24 0.73 0.32 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 41.36 30.61 8.57 3.54 44.56/11.39 18.43/4.71 
Essence—  1.25 —   —   —   —   —   
Salt96.5 1.25 1.20 —   —   —   —   
Vanilla powder99.851.02 1.02 —   —   99.80 1.02 
Sign up—  0.34 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.31 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.31 0.16 —   —   —   —   
Total891.12 26.31 252.30 35.34 338.89 
Output in finished product89.0 853.70 25.2  241.71 33.9  324.66 
Mass fraction by dry matter853.70 28.3  241.71 38.0  324.66 
To the aqueous phase75.5  
List of recipes

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

calculations, forms, documents: