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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with cream → №313 Pastry "Amateur basket" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №313 Pastry "Amateur basket" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 433.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85125.76 125.57 —   —   99.75 125.45 
Flour, premium85.5 118.82 101.59 1.09 1.30 1.59 1.89 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 112.59 94.58 82.50 92.89 —/0.80 —/0.90 
Melange27.0 72.83 19.66 11.9888.73 0.73 0.53 
Fresh whole milk the weight ratio of fat 3.2%12.0 37.37 4.48 3.20 1.20 —/4.70 —/1.76 
Sign up70.0 19.62 13.74 —   —   —   —   
Chicken eggs [chicken egg] [2]27.0 9.97 2.69 11.99 1.20 0.73 0.070
Potato starch80.0 7.34 5.87 —   —   0.90 0.070
Cognac—  2.18 —   —   —   —   —   
Essence—  0.70 —   —   —   —   —   
Sign up99.850.61 0.61 —   —   99.80 0.61 
Salt96.5 0.33 0.32 —   —   —   —   
Cognac or dessert wine—  0.25 —   —   —   —   —   
Essence of rum—  0.13 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.083—   —   —   —   —   
Sign up50.0 0.0830.042—   —   —   —   
Total369.16 24.31 105.32 30.08 130.35 
Output in finished product81.5 353.29 23.3  100.79 28.8  124.75 
Mass fraction by dry matter353.29 28.5  100.79 35.3  124.75 
To the aqueous phase60.9  
List of recipes

Recipe on №313 Pastry "Amateur basket" contained in handbooks:

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