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All groups → All products → Cakes → Custard cakes → №339 Pastry "Tube" with cream → recipe No. 5 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №339 Pastry "Tube" with cream recipe No. 5

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 178.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8573.28 73.17 —   —   99.75 73.10 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 45.09 37.87 82.50 37.20 —/0.80 —/0.36 
Melange27.0 36.22 9.78 11.9884.34 0.73 0.26 
Water—  24.93 —   —   —   —   —   
Flour, premium85.5 21.00 17.95 1.09 0.23 1.59 0.33 
Sign up27.0 20.76 5.60 11.99 2.49 0.73 0.15 
Starch syrup78.0 5.80 4.53 0.30 0.02042.75 2.48 
Vanilla powder99.850.35 0.34 —   —   99.80 0.35 
Salt96.5 0.26 0.25 —   —   —   —   
Cognac or dessert wine—  0.17 —   —   —   —   —   
Sign up—  0.13 —   —   —   —   —   
Total149.51 24.83 44.28 43.13 76.90 
Output in finished product80.2 142.93 23.7  42.33 41.2  73.52 
Mass fraction by dry matter142.93 29.6  42.33 51.4  73.52 
To the aqueous phase67.5  
List of recipes

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

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