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All groups → All products → Cakes → Puff pastries → Puff pastries with piece-baked semi-finished product → №331 Pastries "Tubules" and "Muftochki" with protein cream → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №331 Pastries "Tubules" and "Muftochki" with protein cream recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 470.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 217.66 186.10 1.09 2.37 1.59 3.46 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 145.11 121.89 82.50 119.72 —/0.80 —/1.16 
Granulated sugar99.8595.26 95.12 —   —   99.75 95.02 
Raw egg white12.0 47.63 5.72 —   —   0.9450.45 
Melange27.0 11.03 2.98 11.9881.32 0.73 0.080
Sign up99.853.57 3.57 —   —   99.80 3.56 
Chicken eggs [chicken egg] [2]27.0 3.36 0.91 11.99 0.40 0.73 0.020
water—  2.68 —   —   —   —   —   
Salt96.5 1.74 1.68 —   —   —   —   
Citric acid (E330)98.0 0.29 0.28 —   —   —   —   
Total418.25 26.32 123.81 21.97 103.34 
Output in finished product85.2 400.68 25.2  118.61 21.0  99.00 
Mass fraction by dry matter400.68 29.6  118.61 24.7  99.00 
To the aqueous phase58.7  
List of recipes

Recipe on №331 Pastries "Tubules" and "Muftochki" with protein cream contained in handbooks:

calculations, forms, documents: