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All groups → All products → Cakes → Custard cakes → No. 350 Pastry "Custard ring" with custard → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 350 Pastry "Custard ring" with custard recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 634.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85257.19 256.81 —   —   99.75 256.55 
Fresh whole milk the weight ratio of fat 3.2%12.0 210.71 25.28 3.20 6.74 —/4.70 —/9.90 
Melange27.0 139.83 37.75 11.98816.76 0.73 1.02 
Flour, premium85.5 106.88 91.39 1.09 1.16 1.59 1.70 
Water—  95.67 —   —   —   —   —   
Sign up84.0 47.50 39.90 82.50 39.19 —/0.80 —/0.38 
Chicken eggs [chicken egg] [2]27.0 42.42 11.45 11.99 5.09 0.73 0.31 
Starch syrup78.0 22.16 17.28 0.30 0.07042.75 9.47 
Salt96.5 1.01 0.98 —   —   —   —   
Essence—  0.51 —   —   —   —   —   
Sign up99.850.0680.068—   —   99.80 0.070
Cognac or dessert wine—  0.027—   —   —   —   —   
Total480.91 10.87 69.01 43.45 275.80 
Output in finished product72.4 459.75 10.4  65.97 41.5  263.66 
Mass fraction by dry matter459.75 14.3  65.97 57.3  263.66 
To the aqueous phase60.1  
List of recipes

Recipe on No. 350 Pastry "Custard ring" with custard contained in handbooks:

calculations, forms, documents: