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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with fruit filling → №318 Pastry "Tartlet" with fruit filling and lipstick → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №318 Pastry "Tartlet" with fruit filling and lipstick recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 559.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 265.83 196.72 —   —   71.50 190.07 
Flour, premium85.5 160.85 137.52 1.09 1.75 1.59 2.56 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 89.36 75.06 82.50 73.72 —/0.80 —/0.71 
Granulated sugar99.8577.96 77.84 —   —   99.75 77.77 
Melange27.0 20.85 5.63 11.9882.50 0.73 0.15 
Sign up—  6.13 —   —   —   —   —   
Starch syrup78.0 2.76 2.15 0.30 0.01042.75 1.18 
Essence—  0.66 —   —   —   —   —   
Salt96.5 0.60 0.57 —   —   —   —   
Ammonium carbonic (E503(i))—  0.15 —   —   —   —   —   
Sign up50.0 0.15 0.075—   —   —   —   
Total495.57 13.94 77.98 48.67 272.19 
Output in finished product84.8 474.26 13.3  74.63 46.6  260.49 
Mass fraction by dry matter474.26 15.7  74.63 54.9  260.49 
To the aqueous phase75.4  
List of recipes

Recipe on №318 Pastry "Tartlet" with fruit filling and lipstick contained in handbooks:

calculations, forms, documents: