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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with fruit filling → №315 Pastry "Korzinochka" with cream and fresh fruit → recipe number 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №315 Pastry "Korzinochka" with cream and fresh fruit recipe number 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 964.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up20.0 329.86 65.97 —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 232.46 195.27 82.50 191.78 —/0.80 —/1.86 
Flour, premium85.5 202.37 173.02 1.09 2.21 1.59 3.22 
Granulated sugar99.85125.62 125.43 —   —   99.75 125.31 
Powdered sugar99.8564.02 63.92 —   —   99.80 63.89 
Sign up74.0 48.01 35.53 8.57 4.11 44.56/11.39 21.39/5.47 
Apricot puree10.0 33.78 3.38 0.0600.0205.33 1.80 
Melange27.0 26.23 7.08 11.9883.14 0.73 0.19 
Vanilla powder99.851.18 1.18 —   —   99.80 1.18 
Essence—  0.75 —   —   —   —   —   
Sign up96.5 0.75 0.72 —   —   —   —   
Cognac or dessert wine—  0.40 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.19 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.19 0.095—   —   —   —   
Total671.60 20.88 201.26 23.00 221.74 
Output in finished product66.7 642.72 20.0  192.61 22.0  212.20 
Mass fraction by dry matter642.72 30.0  192.61 33.0  212.20 
To the aqueous phase39.8  
List of recipes

Recipe on №315 Pastry "Korzinochka" with cream and fresh fruit contained in handbooks:

calculations, forms, documents: