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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 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №332 Pastry "Tubules" and "Muftochki" with cream recipe number 2

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 21.7 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	85.5	9.77	8.36	1.09	0.11	1.59	0.16
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	6.23	5.23	82.50	5.14	—/0.80	—/0.050
Fresh whole milk the weight ratio of fat 3.2%	12.0	5.88	0.71	3.20	0.19	—/4.70	—/0.28
Granulated sugar	99.85	3.05	3.05	—	—	99.75	3.04
Chicken eggs [chicken egg] [2]	27.0	1.34	0.36	11.99	0.16	0.73	0.010
Sign up	27.0	0.46	0.12	11.988	0.060	0.73	—
Powdered sugar	99.85	0.33	0.33	—	—	99.80	0.33
Salt	96.5	0.072	0.070	—	—	—	—
Citric acid (E330)	98.0	0.012	0.012	—	—	—	—
Vanilla powder	99.85	0.002	0.002	—	—	99.80	—
Sign up	—	0.001	—	—	—	—	—
Total			18.25	26.08	5.66	17.28	3.75
Output in finished product	80.5		17.48	25.0	5.42	16.5	3.59
Mass fraction by dry matter			17.48	31.0	5.42	20.5	3.59
To the aqueous phase						45.9

'classic' calculation from consumption'exact' calculation from composition

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Calculation of the mass fraction of sugar and fat: №332 Pastry "Tubules" and "Muftochki" with cream recipe number 2

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

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