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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №292 Pastry "Mushroom" with cream (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №292 Pastry "Mushroom" with cream (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 385.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 148.39 126.87 1.09 1.62 1.59 2.36 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 117.59 98.77 82.50 97.01 —/0.80 —/0.94 
Granulated sugar99.8590.80 90.67 —   —   99.75 90.57 
Fruit filling74.0 35.77 26.47 —   —   71.50 25.58 
Fresh whole milk the weight ratio of fat 3.2%12.0 22.34 2.68 3.20 0.71 —/4.70 —/1.05 
Sign up27.0 18.64 5.03 11.9882.23 0.73 0.14 
Raw egg white12.0 6.08 0.73 —   —   0.9450.060
Chicken eggs [chicken egg] [2]27.0 5.96 1.61 11.99 0.71 0.73 0.040
Raw egg yolk46.0 4.05 1.86 28.7041.16 —   —   
Essence—  0.56 —   —   —   —   —   
Sign up96.5 0.53 0.51 —   —   —   —   
Vanilla powder99.850.37 0.37 —   —   99.80 0.37 
Cognac or dessert wine—  0.15 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.13 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.13 0.067—   —   —   —   
Sign up98.0 0.0180.018—   —   —   —   
Total355.66 26.83 103.44 31.23 120.41 
Output in finished product87.9 338.94 25.6  98.58 29.8  114.75 
Mass fraction by dry matter338.94 29.1  98.58 33.9  114.75 
To the aqueous phase71.2  
List of recipes

Recipe on №292 Pastry "Mushroom" with cream (sliced) contained in handbooks:

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