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All groups → All products → Cakes → Custard cakes → №340 Pastry "Tube" with custard → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №340 Pastry "Tube" with custard recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 373.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85148.67 148.45 —   —   99.75 148.30 
Fresh whole milk the weight ratio of fat 3.2%12.0 135.82 16.30 3.20 4.35 —/4.70 —/6.38 
Melange27.0 75.67 20.43 11.9889.07 0.73 0.55 
Flour, premium85.5 60.51 51.74 1.09 0.66 1.59 0.96 
Water—  51.16 —   —   —   —   —   
Sign up27.0 27.34 7.38 11.99 3.28 0.73 0.20 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 26.43 22.20 82.50 21.80 —/0.80 —/0.21 
Starch syrup78.0 11.72 9.14 0.30 0.04042.75 5.01 
Cocoa powder [Skurikhin]95.0 3.43 3.25 15.00 0.51 2.00 0.070
Salt96.5 0.55 0.53 —   —   —   —   
Sign up—  0.27 —   —   —   —   —   
Vanilla powder99.850.0440.044—   —   99.80 0.040
Cognac or dessert wine—  0.017—   —   —   —   —   
Total279.46 10.64 39.71 42.71 159.41 
Output in finished product71.6 267.16 10.2  37.96 40.8  152.39 
Mass fraction by dry matter267.16 14.2  37.96 57.0  152.39 
To the aqueous phase59.0  
List of recipes

Recipe on №340 Pastry "Tube" with custard contained in handbooks:

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