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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 No. 3 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №315 Pastry "Korzinochka" with cream and fresh fruit recipe No. 3

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 972.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up20.0 332.89 66.58 —   —   —   —   
Granulated sugar99.85218.49 218.17 —   —   99.75 217.94 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 205.18 172.35 82.50 169.27 —/0.80 —/1.64 
Flour, premium85.5 204.23 174.61 1.09 2.23 1.59 3.25 
Chicken eggs [chicken egg] [2]27.0 55.03 14.86 11.99 6.60 0.73 0.40 
Sign up10.0 34.09 3.41 0.0600.0205.33 1.82 
Melange27.0 26.47 7.15 11.9883.17 0.73 0.19 
Vanilla powder99.850.92 0.91 —   —   99.80 0.92 
Essence—  0.76 —   —   —   —   —   
Salt96.5 0.76 0.73 —   —   —   —   
Sign up—  0.46 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.19 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.19 0.10 —   —   —   —   
Total658.86 18.63 181.29 23.19 225.59 
Output in finished product64.8 630.53 17.8  173.49 22.2  215.89 
Mass fraction by dry matter630.53 27.5  173.49 34.2  215.89 
To the aqueous phase38.6  
List of recipes

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

calculations, forms, documents: