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All groups → All products → Cakes → Custard cakes → №339 Pastry "Tube" with cream → recipe number 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №339 Pastry "Tube" with cream recipe number 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 547.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85212.43 212.11 —   —   99.75 211.90 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 133.51 112.15 82.50 110.15 —/0.80 —/1.07 
Melange27.0 110.06 29.72 11.98813.19 0.73 0.80 
Water—  74.49 —   —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 65.74 7.89 3.20 2.10 —/4.70 —/3.09 
Sign up85.5 63.80 54.55 1.09 0.70 1.59 1.01 
Chicken eggs [chicken egg] [2]27.0 17.53 4.73 11.99 2.10 0.73 0.13 
Cocoa powder [Skurikhin]95.0 17.50 16.63 15.00 2.63 2.00 0.35 
Starch syrup78.0 17.07 13.32 0.30 0.05042.75 7.30 
Salt96.5 0.80 0.77 —   —   —   —   
Sign up—  0.40 —   —   —   —   —   
Essence—  0.40 —   —   —   —   —   
Vanilla powder99.850.38 0.38 —   —   99.80 0.38 
Total452.24 23.93 130.92 41.05 224.57 
Output in finished product79.0 432.34 22.9  125.16 39.2  214.69 
Mass fraction by dry matter432.34 28.9  125.16 49.7  214.69 
To the aqueous phase65.2  
List of recipes

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

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