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All groups → All products → Cakes → Airy cakes → No. 356 Pastry "Air" with cream (double) → recipe number 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 356 Pastry "Air" with cream (double) recipe number 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 388.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85207.89 207.58 —   —   99.75 207.37 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 93.53 78.57 82.50 77.16 —/0.80 —/0.75 
Raw egg white12.0 77.96 9.36 —   —   0.9450.74 
Powdered sugar99.8549.88 49.81 —   —   99.80 49.78 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 37.41 27.68 8.57 3.21 44.56/11.39 16.67/4.26 
Sign up99.852.48 2.48 —   —   99.80 2.48 
Cognac or dessert wine—  0.31 —   —   —   —   —   
Total375.47 20.67 80.37 72.09 280.30 
Output in finished product91.7 356.70 19.6  76.35 68.5  266.29 
Mass fraction by dry matter356.70 21.4  76.35 74.7  266.29 
To the aqueous phase89.2  
List of recipes

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

calculations, forms, documents: