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All groups → All products → Cakes → Puff pastries → Puff pastries with piece-baked semi-finished product → # 333 Creamy Puff pastry → recipe number 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: # 333 Creamy Puff pastry recipe number 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 282.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 139.03 118.87 1.09 1.52 1.59 2.21 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 132.90 111.63 82.50 109.64 —/0.80 —/1.06 
Powdered sugar99.8521.44 21.41 —   —   99.80 21.40 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 16.08 11.90 8.57 1.38 44.56/11.39 7.17/1.83 
Melange27.0 7.05 1.90 11.9880.85 0.73 0.050
Sign up96.5 1.11 1.07 —   —   —   —   
Vanilla powder99.850.40 0.40 —   —   99.80 0.40 
Citric acid (E330)98.0 0.18 0.18 —   —   —   —   
Cognac or dessert wine—  0.13 —   —   —   —   —   
Total267.37 40.18 113.39 11.73 33.11 
Output in finished product90.8 256.14 38.5  108.63 11.2  31.72 
Mass fraction by dry matter256.14 42.4  108.63 12.4  31.72 
To the aqueous phase54.9  
List of recipes

Recipe on # 333 Creamy Puff pastry contained in handbooks:

calculations, forms, documents: