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All groups → All products → Cakes → Custard cakes → No. 345 Pastry "Shu" with creamy cream → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 345 Pastry "Shu" with creamy cream recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 219.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up30.0 80.46 24.14 20.00 16.09 —/4.00 —/3.22 
Melange27.0 58.15 15.70 11.9886.97 0.73 0.42 
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 40.26 14.90 30.33 12.21 —/3.13 —/1.26 
Flour, premium85.5 33.71 28.82 1.09 0.37 1.59 0.54 
Powdered sugar99.8529.49 29.45 —   —   99.80 29.43 
Sign up—  19.31 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 16.85 14.15 82.50 13.90 —/0.80 —/0.13 
Vanilla powder99.851.01 1.00 —   —   99.80 1.01 
Salt96.5 0.42 0.41 —   —   —   —   
Total128.57 22.57 49.54 15.67 34.40 
Output in finished product56.0 122.91 21.6  47.36 15.0  32.89 
Mass fraction by dry matter122.91 38.5  47.36 26.8  32.89 
To the aqueous phase25.4  
List of recipes

Recipe on No. 345 Pastry "Shu" with creamy cream contained in handbooks:

calculations, forms, documents: