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All groups → All products → Cakes → Almond and nut cakes → №359 Pastry "Ideal" (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №359 Pastry "Ideal" (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 146.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8558.15 58.06 —   —   99.75 58.00 
Raw egg white12.0 45.91 5.51 —   —   0.9450.43 
Roasted almond kernel97.5 30.60 29.84 55.90 17.11 2.60 0.80 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 28.38 23.84 82.50 23.41 —/0.80 —/0.23 
Fresh whole milk the weight ratio of fat 3.2%12.0 18.36 2.20 3.20 0.59 —/4.70 —/0.86 
Sign up27.0 4.90 1.32 11.99 0.59 0.73 0.040
Praline99.0 4.63 4.58 37.70 1.75 42.60 1.97 
Flour, premium85.5 4.59 3.93 1.09 0.0501.59 0.070
Cocoa powder [Skurikhin]95.0 3.57 3.40 15.00 0.54 2.00 0.070
Vanilla powder99.851.15 1.15 —   —   99.80 1.15 
Sign up—  0.11 —   —   —   —   —   
Total133.83 30.08 44.04 43.20 63.24 
Output in finished product85.9 125.80 28.3  41.40 40.6  59.45 
Mass fraction by dry matter125.80 32.9  41.40 47.3  59.45 
To the aqueous phase74.3  
List of recipes

Recipe on №359 Pastry "Ideal" (sliced) contained in handbooks:

calculations, forms, documents: