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All groups → All products → Cakes → Custard cakes → No. 341 Pastry "Tube" with sprinkling → recipe No. 6 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 341 Pastry "Tube" with sprinkling recipe No. 6

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 358.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 108.55 91.18 82.50 89.55 —/0.80 —/0.87 
Melange27.0 101.86 27.50 11.98812.21 0.73 0.74 
Granulated sugar99.85101.34 101.19 —   —   99.75 101.09 
Flour, premium85.5 56.26 48.10 1.09 0.61 1.59 0.89 
Chicken eggs [chicken egg] [2]27.0 50.09 13.52 11.99 6.01 0.73 0.37 
Sign up—  23.94 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 11.10 10.55 15.00 1.67 2.00 0.22 
Powdered sugar99.857.25 7.24 —   —   99.80 7.24 
Potato starch80.0 3.57 2.86 —   —   0.90 0.030
Vanilla powder99.850.84 0.84 —   —   99.80 0.84 
Sign up96.5 0.52 0.50 —   —   —   —   
Cognac or dessert wine—  0.42 —   —   —   —   —   
Essence—  0.18 —   —   —   —   —   
Total303.49 30.71 110.05 31.25 111.99 
Output in finished product81.0 290.14 29.4  105.21 29.9  107.06 
Mass fraction by dry matter290.14 36.3  105.21 36.9  107.06 
To the aqueous phase61.1  
List of recipes

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

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