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All groups → All products → Cakes → Sand cakes → Sand cakes with fruit filling and marshmallows → No. 300 Pastry "Sand strip" with fruit filling (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 300 Pastry "Sand strip" with fruit filling (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 422.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 192.81 164.85 1.09 2.10 1.59 3.07 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 107.11 89.98 82.50 88.37 —/0.80 —/0.86 
Fruit filling74.0 80.37 59.47 —   —   71.50 57.46 
Granulated sugar99.8571.41 71.30 —   —   99.75 71.23 
Melange27.0 24.99 6.75 11.9883.00 0.73 0.18 
Sign up99.8510.05 10.03 —   —   99.80 10.03 
Essence—  0.72 —   —   —   —   —   
Salt96.5 0.71 0.69 —   —   —   —   
Ammonium carbonic (E503(i))—  0.18 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.18 0.090—   —   —   —   
Total403.16 22.10 93.47 33.70 142.53 
Output in finished product90.9 384.21 21.1  89.08 32.1  135.83 
Mass fraction by dry matter384.21 23.2  89.08 35.4  135.83 
To the aqueous phase77.9  
List of recipes

Recipe on No. 300 Pastry "Sand strip" with fruit filling (sliced) contained in handbooks:

calculations, forms, documents: