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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with fruit filling → №320 Pastry "Tartlet" with raspberry jam → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №320 Pastry "Tartlet" with raspberry jam recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 628.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up72.0 188.60 135.79 0.19 0.36 68.21 128.64 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 165.41 138.95 82.50 136.46 —/0.80 —/1.32 
Flour, premium85.5 137.98 117.97 1.09 1.50 1.59 2.19 
Granulated sugar99.85104.00 103.84 —   —   99.75 103.74 
Fresh whole milk the weight ratio of fat 3.2%12.0 58.21 6.99 3.20 1.86 —/4.70 —/2.74 
Sign up27.0 16.95 4.58 11.9882.03 0.73 0.12 
Chicken eggs [chicken egg] [2]27.0 15.52 4.19 11.99 1.86 0.73 0.11 
Roasted kernels97.5 8.45 8.24 52.00 4.39 1.00 0.080
Vanilla powder99.850.85 0.85 —   —   99.80 0.85 
Essence—  0.48 —   —   —   —   —   
Sign up96.5 0.48 0.47 —   —   —   —   
Wine—  0.34 —   —   —   20.00 0.070
Ammonium carbonic (E503(i))—  0.12 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.12 0.061—   —   —   —   
Total521.92 23.61 148.46 37.93 238.44 
Output in finished product80.5 506.26 22.9  144.01 36.8  231.29 
Mass fraction by dry matter506.26 28.4  144.01 45.7  231.29 
To the aqueous phase65.4  
List of recipes

Recipe on №320 Pastry "Tartlet" with raspberry jam contained in handbooks:

calculations, forms, documents: