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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with cream → №312 Pastry "Basket" with protein cream → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №312 Pastry "Basket" with protein cream recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 141.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8540.47 40.41 —   —   99.75 40.37 
Fruit filling74.0 29.92 22.14 —   —   71.50 21.39 
Flour, premium85.5 29.67 25.37 1.09 0.32 1.59 0.47 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 25.56 21.47 82.50 21.09 —/0.80 —/0.20 
Raw egg white12.0 10.71 1.29 —   —   0.9450.10 
Sign up70.0 6.39 4.47 —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 5.37 0.64 3.20 0.17 —/4.70 —/0.25 
Melange27.0 3.85 1.04 11.9880.46 0.73 0.030
Chicken eggs [chicken egg] [2]27.0 1.43 0.39 11.99 0.17 0.73 0.010
Powdered sugar99.851.16 1.16 —   —   99.80 1.16 
Sign up99.850.89 0.89 —   —   99.80 0.89 
water—  0.60 —   —   —   —   —   
Essence—  0.11 —   —   —   —   —   
Salt96.5 0.11 0.11 —   —   —   —   
Cognac or dessert wine—  0.035—   —   —   —   —   
Sign up—  0.028—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0280.014—   —   —   —   
Total119.38 15.71 22.21 45.76 64.71 
Output in finished product80.8 114.24 15.0  21.25 43.8  61.92 
Mass fraction by dry matter114.24 18.6  21.25 54.2  61.92 
To the aqueous phase69.5  
List of recipes

Recipe on №312 Pastry "Basket" with protein cream contained in handbooks:

calculations, forms, documents: