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All groups → All products → Cakes → Custard cakes → No. 341 Pastry "Tube" with sprinkling → recipe number 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 341 Pastry "Tube" with sprinkling recipe number 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 517.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 153.42 128.87 82.50 126.57 —/0.80 —/1.23 
Melange27.0 147.20 39.74 11.98817.65 0.73 1.07 
Granulated sugar99.85145.39 145.18 —   —   99.75 145.03 
Flour, premium85.5 81.30 69.51 1.09 0.89 1.59 1.29 
Fresh whole milk the weight ratio of fat 3.2%12.0 79.72 9.57 3.20 2.55 —/4.70 —/3.75 
Sign up—  34.60 —   —   —   —   —   
Chicken eggs [chicken egg] [2]27.0 21.26 5.74 11.99 2.55 0.73 0.16 
Cocoa powder [Skurikhin]95.0 15.52 14.74 15.00 2.33 2.00 0.31 
Powdered sugar99.8510.48 10.47 —   —   99.80 10.46 
Potato starch80.0 5.16 4.13 —   —   0.90 0.050
Sign up96.5 0.76 0.73 —   —   —   —   
Cognac—  0.49 —   —   —   —   —   
Vanilla powder99.850.46 0.46 —   —   99.80 0.46 
Essence—  0.26 —   —   —   —   —   
Total429.13 29.46 152.54 31.30 162.07 
Output in finished product78.2 404.84 27.8  143.91 29.5  152.90 
Mass fraction by dry matter404.84 35.5  143.91 37.8  152.90 
To the aqueous phase57.5  
List of recipes

Recipe on No. 341 Pastry "Tube" with sprinkling contained in handbooks:

calculations, forms, documents: