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All groups → All products → Cakes → Puff pastries → Puff pastries with piece-baked semi-finished product → №336 Puff-tongues cake → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №336 Puff-tongues cake recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 844.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 449.14 384.02 1.09 4.90 1.59 7.14 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 299.43 251.52 82.50 247.03 —/0.80 —/2.40 
Candied fruit83.0 131.70 109.31 —   —   71.00 93.51 
Granulated sugar99.8551.98 51.91 —   —   99.75 51.85 
Melange27.0 22.76 6.15 11.9882.73 0.73 0.17 
Sign up96.5 3.59 3.47 —   —   —   —   
Citric acid (E330)98.0 0.59 0.58 —   —   —   —   
Total806.95 30.14 254.66 18.25 154.23 
Output in finished product91.5 773.06 28.9  243.96 17.5  147.75 
Mass fraction by dry matter773.06 31.6  243.96 19.1  147.75 
To the aqueous phase67.3  
List of recipes

Recipe on №336 Puff-tongues cake contained in handbooks:

calculations, forms, documents: