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All groups → All products → Cakes → Puff pastries → Puff sliced cakes → №326 Puff pastry with cream (sliced) → recipe number 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №326 Puff pastry with cream (sliced) recipe number 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 535.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 247.49 211.61 1.09 2.70 1.59 3.94 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 158.17 132.86 82.50 130.49 —/0.80 —/1.27 
Fresh whole milk the weight ratio of fat 3.2%12.0 140.57 16.87 3.20 4.50 —/4.70 —/6.61 
Granulated sugar99.8573.04 72.93 —   —   99.75 72.86 
Chicken eggs [chicken egg] [2]27.0 28.30 7.64 11.99 3.39 0.73 0.21 
Sign up99.8512.68 12.66 —   —   99.80 12.65 
Melange27.0 11.67 3.15 11.9881.40 0.73 0.090
Salt96.5 1.84 1.78 —   —   —   —   
Citric acid (E330)98.0 0.30 0.30 —   —   —   —   
Vanilla powder99.850.0450.045—   —   99.80 0.040
Sign up—  0.018—   —   —   —   —   
Total459.84 26.62 142.48 17.73 94.91 
Output in finished product81.5 436.38 25.3  135.21 16.8  90.07 
Mass fraction by dry matter436.38 31.0  135.21 20.6  90.07 
To the aqueous phase47.6  
List of recipes

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

calculations, forms, documents: