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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with cream → №311 Pastry "Korzinochka" with milk filling → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №311 Pastry "Korzinochka" with milk filling recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 445 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 136.69 116.87 1.09 1.49 1.59 2.17 
Granulated sugar99.85100.79 100.64 —   —   99.75 100.54 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 79.85 67.08 82.50 65.88 —/0.80 —/0.64 
Powdered sugar99.8556.00 55.92 —   —   99.80 55.89 
Raw egg white12.0 48.15 5.78 —   —   0.9450.46 
Sign up74.0 47.59 35.22 8.57 4.08 44.56/11.39 21.21/5.42 
water—  42.40 —   —   —   —   —   
Melange27.0 14.94 4.03 11.9881.79 0.73 0.11 
Starch syrup78.0 9.94 7.76 0.30 0.03042.75 4.25 
Cognac—  0.71 —   —   —   —   —   
Sign up96.5 0.66 0.63 —   —   —   —   
Essence—  0.38 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.095—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0950.047—   —   —   —   
Citric acid (E330)98.0 0.0470.046—   —   —   —   
Total394.02 16.47 73.27 42.38 188.57 
Output in finished product84.7 377.07 15.8  70.12 40.6  180.46 
Mass fraction by dry matter377.07 18.6  70.12 47.9  180.46 
To the aqueous phase72.7  
List of recipes

Recipe on №311 Pastry "Korzinochka" with milk filling contained in handbooks:

calculations, forms, documents: