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All groups → All products → Cakes → Puff pastries → Puff pastries with piece-baked semi-finished product → №334 Pastry "Tube" with marshmallows → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №334 Pastry "Tube" with marshmallows recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 241.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 111.50 95.33 1.09 1.22 1.59 1.77 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 74.34 62.44 82.50 61.33 —/0.80 —/0.59 
Granulated sugar99.8529.21 29.16 —   —   99.75 29.14 
Fruit filling74.0 29.07 21.51 —   —   71.50 20.79 
Raw egg white12.0 12.66 1.52 —   —   0.9450.12 
Sign up—  7.28 —   —   —   —   —   
Melange27.0 5.65 1.53 11.9880.68 0.73 0.040
Salt96.5 0.89 0.86 —   —   —   —   
Citric acid (E330)98.0 0.28 0.28 —   —   —   —   
Vanilla essence—  0.27 —   —   —   —   —   
Sign up85.0 0.20 0.17 —   —   —   —   
Total212.81 26.21 63.23 21.66 52.24 
Output in finished product84.5 203.87 25.1  60.57 20.8  50.05 
Mass fraction by dry matter203.87 29.7  60.57 24.5  50.05 
To the aqueous phase57.2  
List of recipes

Recipe on №334 Pastry "Tube" with marshmallows contained in handbooks:

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