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All groups → All products → Cakes → Almond and nut cakes → №361 Pastry "Moscow" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №361 Pastry "Moscow" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 923 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85380.37 379.80 —   —   99.75 379.42 
Raw egg white12.0 355.79 42.69 —   —   0.9453.36 
Roasted kernels97.5 203.31 198.23 52.00 105.72 1.00 2.03 
Fresh whole milk the weight ratio of fat 3.2%12.0 164.38 19.73 3.20 5.26 —/4.70 —/7.73 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 109.90 92.31 82.50 90.67 —/0.80 —/0.88 
Sign up85.5 81.33 69.54 1.09 0.89 1.59 1.29 
Melange27.0 81.32 21.96 11.9889.75 0.73 0.59 
Starch syrup78.0 24.82 19.36 0.30 0.07042.75 10.61 
Chicken eggs [chicken egg] [2]27.0 17.36 4.69 11.99 2.08 0.73 0.13 
Vanilla powder99.853.60 3.59 —   —   99.80 3.59 
Sign up—  0.43 —   —   —   —   —   
Almond essence—  0.30 —   —   —   —   —   
Total851.90 23.23 214.44 44.05 406.62 
Output in finished product86.8 800.79 21.8  201.57 41.4  382.22 
Mass fraction by dry matter800.79 25.2  201.57 47.7  382.22 
To the aqueous phase75.8  
List of recipes

Recipe on №361 Pastry "Moscow" contained in handbooks:

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