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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with fruit filling → №321 Pastry "Korzinochka" with rowan jam → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №321 Pastry "Korzinochka" with rowan jam recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 96.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up72.0 37.30 26.86 —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 22.62 19.00 82.50 18.66 —/0.80 —/0.18 
Flour, premium85.5 21.32 18.23 1.09 0.23 1.59 0.34 
Granulated sugar99.8513.80 13.78 —   —   99.75 13.77 
Fresh whole milk the weight ratio of fat 3.2%12.0 7.05 0.85 3.20 0.23 —/4.70 —/0.33 
Sign up27.0 2.62 0.71 11.9880.31 0.73 0.020
Chicken eggs [chicken egg] [2]27.0 1.88 0.51 11.99 0.23 0.73 0.010
Vanilla powder99.850.10 0.10 —   —   99.80 0.10 
Essence—  0.075—   —   —   —   —   
Salt96.5 0.0750.072—   —   —   —   
Sign up—  0.041—   —   —   20.00 0.010
Ammonium carbonic (E503(i))—  0.019—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0190.009—   —   —   —   
Total80.12 20.29 19.66 15.05 14.58 
Output in finished product80.2 77.71 19.7  19.07 14.6  14.14 
Mass fraction by dry matter77.71 24.5  19.07 18.2  14.14 
To the aqueous phase42.4  
List of recipes

Recipe on №321 Pastry "Korzinochka" with rowan jam contained in handbooks:

calculations, forms, documents: