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All groups → All products → Cakes → Sand cakes → Sand cakes with fruit filling and marshmallows → №303 Pastry "Sand" with citrus addition (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №303 Pastry "Sand" with citrus addition (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 36.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 14.99 12.82 1.09 0.16 1.59 0.24 
Citrus brew69.0 10.29 7.10 —   —   67.00 6.89 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 8.33 7.00 82.50 6.87 —/0.80 —/0.070
Granulated sugar99.855.55 5.54 —   —   99.75 5.54 
Melange27.0 1.94 0.52 11.9880.23 0.73 0.010
Sign up99.850.68 0.68 —   —   99.80 0.68 
Citrus essence—  0.076—   —   —   —   —   
Essence—  0.056—   —   —   —   —   
Salt96.5 0.0550.054—   —   —   —   
Ammonium carbonic (E503(i))—  0.014—   —   —   —   —   
Sign up50.0 0.0140.007—   —   —   —   
Total33.73 19.78 7.26 36.54 13.41 
Output in finished product87.5 32.11 18.8  6.91 34.8  12.77 
Mass fraction by dry matter32.11 21.5  6.91 39.8  12.77 
To the aqueous phase73.6  
List of recipes

Recipe on №303 Pastry "Sand" with citrus addition (sliced) contained in handbooks:

calculations, forms, documents: