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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with fruit filling → №314 Pastry "Basket" with cream and fruit from compote → recipe number 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №314 Pastry "Basket" with cream and fruit from compote recipe number 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 198.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up17.0 64.74 11.01 —   —   —   —   
Granulated sugar99.8544.49 44.42 —   —   99.75 44.38 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 41.89 35.19 82.50 34.56 —/0.80 —/0.34 
Flour, premium85.5 41.46 35.45 1.09 0.45 1.59 0.66 
Fresh whole milk the weight ratio of fat 3.2%12.0 12.20 1.46 3.20 0.39 —/4.70 —/0.57 
Sign up10.0 7.23 0.72 0.060—   5.33 0.39 
Melange27.0 5.37 1.45 11.9880.64 0.73 0.040
Chicken eggs [chicken egg] [2]27.0 3.25 0.88 11.99 0.39 0.73 0.020
Cocoa powder [Skurikhin]95.0 2.37 2.26 15.00 0.36 2.00 0.050
Essence—  0.15 —   —   —   —   —   
Sign up96.5 0.15 0.15 —   —   —   —   
Cognac—  0.075—   —   —   —   —   
Vanilla powder99.850.0700.070—   —   99.80 0.070
Ammonium carbonic (E503(i))—  0.039—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0390.019—   —   —   —   
Total133.07 18.51 36.79 23.24 46.20 
Output in finished product64.1 127.35 17.7  35.21 22.2  44.21 
Mass fraction by dry matter127.35 27.6  35.21 34.7  44.21 
To the aqueous phase38.2  
List of recipes

Recipe on №314 Pastry "Basket" with cream and fruit from compote contained in handbooks:

calculations, forms, documents: