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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with cream → №309 Pastry "Korzinochka" with creamy cream and chocolate glaze → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №309 Pastry "Korzinochka" with creamy cream and chocolate glaze recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 630.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up30.0 153.38 46.01 20.00 30.68 —/4.00 —/6.14 
Flour, premium85.5 134.83 115.28 1.09 1.47 1.59 2.14 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 90.86 76.32 82.50 74.96 —/0.80 —/0.73 
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 76.76 28.40 30.33 23.28 —/3.13 —/2.40 
Jam72.0 64.87 46.70 0.20 0.13 70.10 45.47 
Sign up99.1 51.89 51.43 34.47 17.89 48.15 24.99 
Powdered sugar99.8546.05 45.99 —   —   99.80 45.96 
Granulated sugar99.8543.95 43.89 —   —   99.75 43.84 
Melange27.0 21.92 5.92 11.9882.63 0.73 0.16 
Raw egg yolk46.0 11.72 5.39 28.7043.36 —   —   
Sign up—  3.39 —   —   —   —   —   
Vanilla powder99.852.39 2.39 —   —   99.80 2.39 
Salt96.5 0.54 0.53 —   —   —   —   
Essence—  0.47 —   —   —   —   —   
Total468.24 24.48 154.40 27.11 170.98 
Output in finished product71.0 448.11 23.4  147.76 25.9  163.63 
Mass fraction by dry matter448.11 33.0  147.76 36.5  163.63 
To the aqueous phase47.2  
List of recipes

Recipe on №309 Pastry "Korzinochka" with creamy cream and chocolate glaze contained in handbooks:

calculations, forms, documents: