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All groups → All products → Cakes → Puff pastries → Puff sliced cakes → # 328 Puff pastry with custard (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: # 328 Puff pastry with custard (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 593.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 219.01 187.25 1.09 2.39 1.59 3.48 
Fresh whole milk the weight ratio of fat 3.2%12.0 209.37 25.12 3.20 6.70 —/4.70 —/9.84 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 135.83 114.10 82.50 112.06 —/0.80 —/1.09 
Granulated sugar99.85108.79 108.62 —   —   99.75 108.52 
Chicken eggs [chicken egg] [2]27.0 42.15 11.38 11.99 5.05 0.73 0.31 
Sign up70.0 24.49 17.14 —   —   —   —   
Starch syrup78.0 12.25 9.55 0.30 0.04042.75 5.24 
Melange27.0 9.80 2.65 11.9881.17 0.73 0.070
Salt96.5 1.55 1.49 —   —   —   —   
Citric acid (E330)98.0 0.26 0.25 —   —   —   —   
Sign up99.850.0670.067—   —   99.80 0.070
Cognac or dessert wine—  0.027—   —   —   —   —   
Total477.63 21.46 127.41 21.02 124.79 
Output in finished product76.4 453.27 20.4  120.91 20.0  118.43 
Mass fraction by dry matter453.27 26.7  120.91 26.1  118.43 
To the aqueous phase45.7  
List of recipes

Recipe on # 328 Puff pastry with custard (sliced) contained in handbooks:

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