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All groups → All products → Cakes → Puff pastries → Puff sliced cakes → №326 Puff pastry with cream (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №326 Puff pastry with cream (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 451.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 195.61 164.31 82.50 161.38 —/0.80 —/1.56 
Flour, premium85.5 193.02 165.03 1.09 2.10 1.59 3.07 
Granulated sugar99.8559.46 59.37 —   —   99.75 59.31 
Fresh whole milk the weight ratio of fat 3.2%12.0 39.64 4.76 3.20 1.27 —/4.70 —/1.86 
Powdered sugar99.8510.63 10.61 —   —   99.80 10.61 
Sign up27.0 10.57 2.85 11.99 1.27 0.73 0.080
Melange27.0 9.78 2.64 11.9881.17 0.73 0.070
Salt96.5 1.54 1.49 —   —   —   —   
Vanilla powder99.850.65 0.65 —   —   99.80 0.65 
Cognac or dessert wine—  0.26 —   —   —   —   —   
Sign up98.0 0.26 0.25 —   —   —   —   
Total411.96 37.06 167.19 16.85 76.01 
Output in finished product86.7 390.95 35.2  158.66 16.0  72.13 
Mass fraction by dry matter390.95 40.6  158.66 18.4  72.13 
To the aqueous phase54.5  
List of recipes

Recipe on №326 Puff pastry with cream (sliced) contained in handbooks:

calculations, forms, documents: