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All groups → All products → Cakes → Custard cakes → №342 Pastry "Tube" with cream of cream, glazed with lipstick → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №342 Pastry "Tube" with cream of cream, glazed with lipstick recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 555.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 137.91 37.23 11.98816.53 0.73 1.01 
Cream 20% fat [Light Cream]30.0 136.44 40.93 20.00 27.29 —/4.00 —/5.46 
Granulated sugar99.85112.57 112.40 —   —   99.75 112.29 
water—  83.32 —   —   —   —   —   
Flour, premium85.5 79.94 68.35 1.09 0.87 1.59 1.27 
Sign up37.0 68.28 25.26 30.33 20.71 —/3.13 —/2.14 
Powdered sugar99.8540.97 40.91 —   —   99.80 40.89 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 39.97 33.57 82.50 32.98 —/0.80 —/0.32 
Starch syrup78.0 16.89 13.17 0.30 0.05042.75 7.22 
Fruit filling74.0 6.79 5.03 —   —   71.50 4.85 
Sign up99.851.71 1.70 —   —   99.80 1.71 
Salt96.5 1.00 0.97 —   —   —   —   
Essence—  0.39 —   —   —   —   —   
Total379.53 17.71 98.43 31.38 174.39 
Output in finished product65.3 362.83 16.9  94.10 30.0  166.72 
Mass fraction by dry matter362.83 25.9  94.10 45.9  166.72 
To the aqueous phase46.3  
List of recipes

Recipe on №342 Pastry "Tube" with cream of cream, glazed with lipstick contained in handbooks:

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