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All groups → All products → Cakes → Custard cakes → №339 Pastry "Tube" with cream → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №339 Pastry "Tube" with cream recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 577.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85229.11 228.77 —   —   99.75 228.54 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 151.98 127.66 82.50 125.38 —/0.80 —/1.22 
Melange27.0 116.07 31.34 11.98813.91 0.73 0.85 
Water—  79.88 —   —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 70.09 8.41 3.20 2.24 —/4.70 —/3.29 
Sign up85.5 67.29 57.53 1.09 0.73 1.59 1.07 
Chicken eggs [chicken egg] [2]27.0 18.69 5.05 11.99 2.24 0.73 0.14 
Starch syrup78.0 18.60 14.51 0.30 0.06042.75 7.95 
Vanilla powder99.851.15 1.15 —   —   99.80 1.15 
Salt96.5 0.84 0.81 —   —   —   —   
Sign up—  0.46 —   —   —   —   —   
Essence—  0.43 —   —   —   —   —   
Total475.23 25.05 144.56 42.04 242.63 
Output in finished product78.7 454.32 23.9  138.20 40.2  231.95 
Mass fraction by dry matter454.32 30.4  138.20 51.1  231.95 
To the aqueous phase65.4  
List of recipes

№339 Pastry "Tube" with cream (recipe number 1) included in recipes:

# 418 Small cakes "Tbilisi set"recipe number 1

Recipe on №339 Pastry "Tube" with cream contained in handbooks:

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