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All groups → All products → Cakes → Custard cakes → №348 Pastry "Tube" with protein cream → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №348 Pastry "Tube" with protein cream recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 278.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85103.78 103.62 —   —   99.75 103.52 
Melange27.0 88.84 23.99 11.98810.65 0.73 0.65 
Raw egg white12.0 51.89 6.23 —   —   0.9450.49 
Flour, premium85.5 51.50 44.03 1.09 0.56 1.59 0.82 
water—  32.42 —   —   —   —   —   
Sign up84.0 25.75 21.63 82.50 21.24 —/0.80 —/0.21 
Powdered sugar99.859.89 9.88 —   —   99.80 9.87 
Vanilla powder99.853.89 3.89 —   —   99.80 3.88 
Salt96.5 0.64 0.62 —   —   —   —   
Total213.88 11.66 32.45 42.88 119.37 
Output in finished product73.4 204.47 11.1  31.02 41.0  114.12 
Mass fraction by dry matter204.47 15.2  31.02 55.8  114.12 
To the aqueous phase60.7  
List of recipes

Recipe on №348 Pastry "Tube" with protein cream contained in handbooks:

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