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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with cream → №312 Pastry "Basket" with protein cream → recipe No. 3 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №312 Pastry "Basket" with protein cream recipe No. 3

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 496.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85144.13 143.91 —   —   99.75 143.77 
Fruit filling74.0 105.40 78.00 —   —   71.50 75.36 
Flour, premium85.5 104.53 89.37 1.09 1.14 1.59 1.66 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 88.02 73.93 82.50 72.62 —/0.80 —/0.70 
Raw egg white12.0 37.73 4.53 —   —   0.9450.36 
Sign up70.0 22.51 15.76 —   —   —   —   
Chicken eggs [chicken egg] [2]27.0 17.97 4.85 11.99 2.15 0.73 0.13 
Melange27.0 13.55 3.66 11.9881.62 0.73 0.10 
Powdered sugar99.854.09 4.09 —   —   99.80 4.08 
Vanilla powder99.853.13 3.12 —   —   99.80 3.12 
Sign up—  2.12 —   —   —   —   —   
Essence—  0.39 —   —   —   —   —   
Salt96.5 0.39 0.37 —   —   —   —   
Cognac or dessert wine—  0.15 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.10 —   —   —   —   —   
Sign up50.0 0.10 0.049—   —   —   —   
Total421.64 15.61 77.53 46.11 229.04 
Output in finished product81.2 403.51 14.9  74.20 44.1  219.19 
Mass fraction by dry matter403.51 18.4  74.20 54.3  219.19 
To the aqueous phase70.2  
List of recipes

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

calculations, forms, documents: