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All groups → All products → Cakes → Puff pastries → Puff pastries with piece-baked semi-finished product → №332 Pastry "Tubules" and "Muftochki" with cream → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №332 Pastry "Tubules" and "Muftochki" with cream recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 666.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 286.24 240.44 82.50 236.15 —/0.80 —/2.29 
Flour, premium85.5 276.42 236.34 1.09 3.01 1.59 4.40 
Granulated sugar99.8590.57 90.44 —   —   99.75 90.34 
Fresh whole milk the weight ratio of fat 3.2%12.0 60.38 7.25 3.20 1.93 —/4.70 —/2.84 
Chicken eggs [chicken egg] [2]27.0 20.84 5.63 11.99 2.50 0.73 0.15 
Sign up27.0 14.01 3.78 11.9881.68 0.73 0.10 
Powdered sugar99.8510.15 10.13 —   —   99.80 10.13 
Salt96.5 2.21 2.13 —   —   —   —   
Vanilla powder99.850.99 0.99 —   —   99.80 0.99 
Cognac or dessert wine—  0.40 —   —   —   —   —   
Sign up98.0 0.37 0.36 —   —   —   —   
Total597.47 36.81 245.27 16.43 109.44 
Output in finished product85.9 572.38 35.3  234.97 15.7  104.84 
Mass fraction by dry matter572.38 41.1  234.97 18.3  104.84 
To the aqueous phase52.7  
List of recipes

№332 Pastry "Tubules" and "Muftochki" with cream (recipe number 1) included in recipes:

# 418 Small cakes "Tbilisi set"recipe number 1

Recipe on №332 Pastry "Tubules" and "Muftochki" with cream contained in handbooks:

calculations, forms, documents: