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All groups → All products → Cakes → Sand cakes → Sand cakes with fruit filling and marshmallows → №306 Pastry "Lela" (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №306 Pastry "Lela" (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 681.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 236.79 175.23 —   —   71.50 169.30 
Flour, premium85.5 173.15 148.04 1.09 1.89 1.59 2.75 
Granulated sugar99.85154.35 154.12 —   —   99.75 153.96 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 105.03 88.23 82.50 86.65 —/0.80 —/0.84 
Raw egg white12.0 35.40 4.25 —   —   0.9450.33 
Sign up27.0 22.45 6.06 11.9882.69 0.73 0.16 
water—  20.35 —   —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 5.72 0.69 3.20 0.18 —/4.70 —/0.27 
Chicken eggs [chicken egg] [2]27.0 1.52 0.41 11.99 0.18 0.73 0.010
Cocoa powder [Skurikhin]95.0 1.11 1.06 15.00 0.17 2.00 0.020
Sign up—  0.75 —   —   —   —   —   
Essence—  0.64 —   —   —   —   —   
Salt96.5 0.64 0.62 —   —   —   —   
Agar (E406)85.0 0.56 0.48 —   —   —   —   
Citric acid (E330)98.0 0.38 0.37 —   —   —   —   
Sign up—  0.16 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.16 0.081—   —   —   —   
Cognac—  0.035—   —   —   —   —   
Vanilla powder99.850.0330.033—   —   99.80 0.030
Total579.66 13.47 91.76 48.04 327.28 
Output in finished product80.9 551.25 12.8  87.26 45.7  311.24 
Mass fraction by dry matter551.25 15.8  87.26 56.5  311.24 
To the aqueous phase70.6  
List of recipes

Recipe on №306 Pastry "Lela" (sliced) contained in handbooks:

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