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All groups → All products → Cakes → Sand cakes → Sand cakes without cream → №307 Pastry "Sand ring" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №307 Pastry "Sand ring" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 254.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 127.24 108.79 1.09 1.39 1.59 2.02 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 70.69 59.38 82.50 58.32 —/0.80 —/0.57 
Granulated sugar99.8547.13 47.06 —   —   99.75 47.01 
Roasted kernels97.5 26.12 25.47 52.00 13.58 1.00 0.26 
Melange27.0 16.49 4.45 11.9881.98 0.73 0.12 
Sign up27.0 6.53 1.76 11.99 0.78 0.73 0.050
Essence—  0.47 —   —   —   —   —   
Salt96.5 0.47 0.45 —   —   —   —   
Ammonium carbonic (E503(i))—  0.12 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.12 0.059—   —   —   —   
Total247.42 29.91 76.05 19.59 49.83 
Output in finished product93.1 236.79 28.6  72.78 18.8  47.69 
Mass fraction by dry matter236.79 30.7  72.78 20.1  47.69 
To the aqueous phase73.1  
List of recipes

Recipe on №307 Pastry "Sand ring" contained in handbooks:

calculations, forms, documents: