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All groups → All products → Cakes → Airy cakes → No. 353 Pastry "Air" with cream → recipe number 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 353 Pastry "Air" with cream recipe number 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 679.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85440.99 440.33 —   —   99.75 439.89 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 157.26 132.10 82.50 129.74 —/0.80 —/1.26 
Raw egg white12.0 106.40 12.77 —   —   0.9451.01 
Chicken eggs [chicken egg] [2]27.0 94.36 25.48 11.99 11.31 0.73 0.69 
Vanilla powder99.853.70 3.69 —   —   99.80 3.69 
Sign up—  0.79 —   —   —   —   —   
Total614.37 20.75 141.05 65.64 446.10 
Output in finished product85.9 583.65 19.7  134.00 62.4  423.79 
Mass fraction by dry matter583.65 23.0  134.00 72.6  423.79 
To the aqueous phase81.5  
List of recipes

Recipe on No. 353 Pastry "Air" with cream contained in handbooks:

calculations, forms, documents: