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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №295 Pastry "Sand tube" with nut mass → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №295 Pastry "Sand tube" with nut mass recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 838.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 203.48 173.97 1.09 2.22 1.59 3.24 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 194.92 163.73 82.50 160.81 —/0.80 —/1.56 
Cream 20% fat [Light Cream]30.0 175.22 52.56 20.00 35.04 —/4.00 —/7.01 
Granulated sugar99.85106.83 106.67 —   —   99.75 106.56 
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 87.68 32.44 30.33 26.59 —/3.13 —/2.74 
Sign up96.0 56.18 53.93 53.70 30.17 6.00 3.37 
Powdered sugar99.8552.61 52.53 —   —   99.80 52.50 
Fresh whole milk the weight ratio of fat 3.2%12.0 18.73 2.25 3.20 0.60 —/4.70 —/0.88 
Melange27.0 18.50 5.00 11.9882.22 0.73 0.14 
Raw egg yolk46.0 18.50 8.51 28.7045.31 —   —   
Sign up99.854.50 4.49 —   —   99.80 4.49 
Essence—  1.49 —   —   —   —   —   
Salt96.5 0.74 0.72 —   —   —   —   
Total656.81 31.36 262.96 21.25 178.22 
Output in finished product75.0 628.57 30.0  251.65 20.3  170.56 
Mass fraction by dry matter628.57 40.0  251.65 27.1  170.56 
To the aqueous phase44.8  
List of recipes

Recipe on №295 Pastry "Sand tube" with nut mass contained in handbooks:

calculations, forms, documents: