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All groups → All products → Cakes → Custard cakes → №349 Pastry "Custard ring" with cream → recipe number 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №349 Pastry "Custard ring" with cream recipe number 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 938 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85351.87 351.34 —   —   99.75 350.99 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 229.18 192.51 82.50 189.07 —/0.80 —/1.83 
Melange27.0 205.00 55.35 11.98824.58 0.73 1.50 
water—  130.46 —   —   —   —   —   
Flour, premium85.5 118.84 101.61 1.09 1.30 1.59 1.89 
Sign up12.0 109.83 13.18 3.20 3.51 —/4.70 —/5.16 
Cocoa powder [Skurikhin]95.0 29.92 28.42 15.00 4.49 2.00 0.60 
Chicken eggs [chicken egg] [2]27.0 29.29 7.91 11.99 3.51 0.73 0.21 
Starch syrup78.0 28.07 21.89 0.30 0.08042.75 12.00 
Salt96.5 1.49 1.44 —   —   —   —   
Sign up—  0.67 —   —   —   —   —   
Essence—  0.65 —   —   —   —   —   
Vanilla powder99.850.63 0.63 —   —   99.80 0.63 
Total774.27 24.15 226.54 39.70 372.36 
Output in finished product78.9 740.20 23.1  216.57 38.0  355.98 
Mass fraction by dry matter740.20 29.3  216.57 48.1  355.98 
To the aqueous phase64.3  
List of recipes

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

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