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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. 4 → 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. 4

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 588.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 206.84 176.85 1.09 2.25 1.59 3.29 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 175.22 147.19 82.50 144.56 —/0.80 —/1.40 
Fruit filling74.0 111.17 82.26 —   —   71.50 79.49 
Granulated sugar99.8576.61 76.49 —   —   99.75 76.42 
Powdered sugar99.8532.17 32.12 —   —   99.80 32.11 
Sign up27.0 26.81 7.24 11.9883.21 0.73 0.20 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 24.13 17.85 8.57 2.07 44.56/11.39 10.75/2.75 
Cocoa powder [Skurikhin]95.0 5.83 5.54 15.00 0.87 2.00 0.12 
Essence—  0.77 —   —   —   —   —   
Salt96.5 0.77 0.74 —   —   —   —   
Sign up99.850.28 0.28 —   —   99.80 0.28 
Cognac or dessert wine—  0.20 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.19 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.19 0.10 —   —   —   —   
Total546.66 26.00 152.96 34.91 205.36 
Output in finished product89.0 523.70 24.9  146.54 33.4  196.73 
Mass fraction by dry matter523.70 28.0  146.54 37.6  196.73 
To the aqueous phase75.3  
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