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All groups → All products → Cakes → Airy cakes → No. 356 Pastry "Air" with cream (double) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 356 Pastry "Air" with cream (double) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 490.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85343.79 343.28 —   —   99.75 342.93 
Raw egg white12.0 97.44 11.69 —   —   0.9450.92 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 94.50 79.38 82.50 77.96 —/0.80 —/0.76 
Fresh whole milk the weight ratio of fat 3.2%12.0 55.97 6.72 3.20 1.79 —/4.70 —/2.63 
Chicken eggs [chicken egg] [2]27.0 14.92 4.03 11.99 1.79 0.73 0.11 
Sign up99.852.87 2.86 —   —   99.80 2.86 
Cognac or dessert wine—  0.37 —   —   —   —   —   
Total447.96 16.62 81.54 71.16 349.02 
Output in finished product86.8 425.56 15.8  77.46 67.6  331.57 
Mass fraction by dry matter425.56 18.2  77.46 77.9  331.57 
To the aqueous phase83.6  
List of recipes

Recipe on No. 356 Pastry "Air" with cream (double) contained in handbooks:

calculations, forms, documents: