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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → No. 294 Pastry "Sand tube" glazed with lipstick → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 294 Pastry "Sand tube" glazed with lipstick recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 367.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 98.65 84.35 1.09 1.08 1.59 1.57 
Cream 20% fat [Light Cream]30.0 84.95 25.49 20.00 16.99 —/4.00 —/3.40 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 67.27 56.50 82.50 55.50 —/0.80 —/0.54 
Granulated sugar99.8563.63 63.54 —   —   99.75 63.47 
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 42.51 15.73 30.33 12.89 —/3.13 —/1.33 
Sign up99.8525.51 25.47 —   —   99.80 25.46 
Water—  10.00 —   —   —   —   —   
Melange27.0 8.97 2.42 11.9881.08 0.73 0.070
Raw egg yolk46.0 8.97 4.13 28.7042.57 —   —   
Starch syrup78.0 4.50 3.51 0.30 0.01042.75 1.92 
Sign up99.851.42 1.42 —   —   99.80 1.42 
Essence—  0.46 —   —   —   —   —   
Salt96.5 0.36 0.35 —   —   —   —   
Total282.90 24.52 90.12 26.48 97.34 
Output in finished product73.6 270.74 23.5  86.25 25.3  93.16 
Mass fraction by dry matter270.74 31.9  86.25 34.4  93.16 
To the aqueous phase49.0  
List of recipes

Recipe on No. 294 Pastry "Sand tube" glazed with lipstick contained in handbooks:

calculations, forms, documents: