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All groups → All products → Cakes → Custard cakes → No. 341 Pastry "Tube" with sprinkling → recipe No. 5 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 341 Pastry "Tube" with sprinkling recipe No. 5

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 14.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 4.50 3.78 82.50 3.71 —/0.80 —/0.040
Granulated sugar99.854.38 4.37 —   —   99.75 4.37 
Melange27.0 4.21 1.14 11.9880.50 0.73 0.030
Flour, premium85.5 2.32 1.99 1.09 0.0301.59 0.040
Chicken eggs [chicken egg] [2]27.0 2.19 0.59 11.99 0.26 0.73 0.020
Sign up—  0.99 —   —   —   —   —   
Powdered sugar99.850.30 0.30 —   —   99.80 0.30 
Potato starch80.0 0.15 0.12 —   —   0.90 —   
Vanilla powder99.850.0360.036—   —   99.80 0.040
Salt96.5 0.0220.021—   —   —   —   
Sign up—  0.018—   —   —   —   —   
Essence—  0.007—   —   —   —   —   
Total12.34 30.41 4.50 32.64 4.83 
Output in finished product79.7 11.80 29.1  4.30 31.2  4.62 
Mass fraction by dry matter11.80 36.4  4.30 39.2  4.62 
To the aqueous phase60.7  
List of recipes

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

calculations, forms, documents: