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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with fruit filling → # 317 Pastry "Korzinochka" with cream and fruit filling → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: # 317 Pastry "Korzinochka" with cream and fruit filling recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 874 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 268.19 198.46 —   —   71.50 191.76 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 221.49 186.05 82.50 182.73 —/0.80 —/1.77 
Flour, premium85.5 187.41 160.23 1.09 2.04 1.59 2.98 
Granulated sugar99.85180.17 179.89 —   —   99.75 179.72 
Fresh whole milk the weight ratio of fat 3.2%12.0 71.09 8.53 3.20 2.27 —/4.70 —/3.34 
Sign up27.0 33.50 9.05 11.9884.02 0.73 0.24 
Chicken eggs [chicken egg] [2]27.0 18.96 5.12 11.99 2.27 0.73 0.14 
Potato starch80.0 1.18 0.94 —   —   0.90 0.010
Vanilla powder99.851.17 1.16 —   —   99.80 1.17 
Essence—  0.74 —   —   —   —   —   
Sign up96.5 0.68 0.65 —   —   —   —   
Cognac or dessert wine—  0.47 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.17 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.17 0.085—   —   —   —   
Total750.17 22.12 193.33 43.40 379.34 
Output in finished product82.1 717.92 21.2  185.02 41.5  363.03 
Mass fraction by dry matter717.92 25.8  185.02 50.6  363.03 
To the aqueous phase69.9  
List of recipes

# 317 Pastry "Korzinochka" with cream and fruit filling (recipe number 1) included in recipes:

# 418 Small cakes "Tbilisi set"recipe number 1

Recipe on # 317 Pastry "Korzinochka" with cream and fruit filling contained in handbooks:

calculations, forms, documents: