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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 2 → 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 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 797.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 246.27 182.24 —   —   71.50 176.08 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 229.52 192.79 82.50 189.35 —/0.80 —/1.84 
Flour, premium85.5 172.09 147.14 1.09 1.88 1.59 2.74 
Powdered sugar99.8572.72 72.61 —   —   99.80 72.57 
Granulated sugar99.8567.53 67.43 —   —   99.75 67.36 
Sign up74.0 54.54 40.36 8.57 4.67 44.56/11.39 24.30/6.21 
Melange27.0 30.76 8.31 11.9883.69 0.73 0.22 
Vanilla powder99.851.34 1.34 —   —   99.80 1.34 
Potato starch80.0 1.08 0.87 —   —   0.90 0.010
Essence—  0.68 —   —   —   —   —   
Sign up96.5 0.62 0.60 —   —   —   —   
Cognac or dessert wine—  0.45 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.16 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.16 0.078—   —   —   —   
Total713.75 25.02 199.59 43.86 349.85 
Output in finished product85.6 683.06 23.9  191.01 42.0  334.81 
Mass fraction by dry matter683.06 28.0  191.01 49.0  334.81 
To the aqueous phase74.5  
List of recipes

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

calculations, forms, documents: