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All groups → All products → Cakes → Custard cakes → №349 Pastry "Custard ring" with cream → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №349 Pastry "Custard ring" with cream recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 776.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85298.49 298.04 —   —   99.75 297.74 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 204.44 171.73 82.50 168.66 —/0.80 —/1.64 
Melange27.0 169.75 45.83 11.98820.35 0.73 1.24 
water—  109.90 —   —   —   —   —   
Flour, premium85.5 98.41 84.14 1.09 1.07 1.59 1.56 
Sign up12.0 91.95 11.03 3.20 2.94 —/4.70 —/4.32 
Chicken eggs [chicken egg] [2]27.0 24.52 6.62 11.99 2.94 0.73 0.18 
Starch syrup78.0 24.09 18.79 0.30 0.07042.75 10.30 
Vanilla powder99.851.51 1.51 —   —   99.80 1.51 
Salt96.5 1.23 1.19 —   —   —   —   
Sign up—  0.60 —   —   —   —   —   
Essence—  0.56 —   —   —   —   —   
Total638.88 25.23 196.03 40.73 316.40 
Output in finished product78.6 610.77 24.1  187.40 38.9  302.48 
Mass fraction by dry matter610.77 30.7  187.40 49.5  302.48 
To the aqueous phase64.5  
List of recipes

Recipe on №349 Pastry "Custard ring" with cream contained in handbooks:

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