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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №292 Pastry "Mushroom" with cream (sliced) → recipe number 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №292 Pastry "Mushroom" with cream (sliced) recipe number 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 792.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 306.50 262.05 1.09 3.34 1.59 4.87 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 261.34 219.53 82.50 215.61 —/0.80 —/2.09 
Granulated sugar99.85118.36 118.18 —   —   99.75 118.06 
Fruit filling74.0 73.88 54.67 —   —   71.50 52.82 
Powdered sugar99.8551.39 51.32 —   —   99.80 51.29 
Sign up74.0 38.54 28.52 8.57 3.30 44.56/11.39 17.17/4.39 
Melange27.0 38.50 10.39 11.9884.62 0.73 0.28 
Raw egg white12.0 12.56 1.51 —   —   0.9450.12 
Raw egg yolk46.0 8.37 3.85 28.7042.40 —   —   
Essence—  1.16 —   —   —   —   —   
Sign up96.5 1.10 1.06 —   —   —   —   
Vanilla powder99.850.95 0.95 —   —   99.80 0.95 
Cognac or dessert wine—  0.32 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.28 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.28 0.14 —   —   —   —   
Sign up98.0 0.0370.036—   —   —   —   
Total752.20 28.92 229.27 31.50 249.77 
Output in finished product90.4 716.85 27.6  218.50 30.0  238.03 
Mass fraction by dry matter716.85 30.5  218.50 33.2  238.03 
To the aqueous phase75.8  
List of recipes

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

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