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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → No. 291 Pastry "Shortbread" with protein cream (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 291 Pastry "Shortbread" with protein cream (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 707.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 282.22 241.30 1.09 3.08 1.59 4.49 
Granulated sugar99.85187.18 186.90 —   —   99.75 186.71 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 156.79 131.70 82.50 129.35 —/0.80 —/1.25 
Fruit filling74.0 87.00 64.38 —   —   71.50 62.21 
Raw egg white12.0 41.33 4.96 —   —   0.9450.39 
Sign up27.0 36.58 9.88 11.9884.39 0.73 0.27 
Powdered sugar99.859.87 9.85 —   —   99.80 9.85 
Vanilla powder99.853.10 3.10 —   —   99.80 3.09 
water—  2.33 —   —   —   —   —   
Essence—  1.05 —   —   —   —   —   
Sign up96.5 1.04 1.01 —   —   —   —   
Ammonium carbonic (E503(i))—  0.26 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.26 0.13 —   —   —   —   
Total653.21 19.33 136.82 37.84 267.82 
Output in finished product87.9 621.85 18.4  130.25 36.0  254.96 
Mass fraction by dry matter621.85 20.9  130.25 41.0  254.96 
To the aqueous phase74.8  
List of recipes

Recipe on No. 291 Pastry "Shortbread" with protein cream (sliced) contained in handbooks:

calculations, forms, documents: