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All groups → All products → Cakes → Almond and nut cakes → №361 Pastry "Moscow" → recipe No. 3 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №361 Pastry "Moscow" recipe No. 3

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 553.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85232.60 232.25 —   —   99.75 232.02 
Raw egg white12.0 214.57 25.75 —   —   0.9452.03 
Roasted kernels97.5 122.62 119.55 52.00 63.76 1.00 1.23 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 62.08 52.15 82.50 51.22 —/0.80 —/0.50 
Fresh whole milk the weight ratio of fat 3.2%12.0 59.88 7.19 3.20 1.92 —/4.70 —/2.81 
Sign up85.5 49.05 41.94 1.09 0.53 1.59 0.78 
Melange27.0 49.05 13.24 11.9885.88 0.73 0.36 
Chicken eggs [chicken egg] [2]27.0 37.25 10.06 11.99 4.47 0.73 0.27 
Starch syrup78.0 14.97 11.68 0.30 0.04042.75 6.40 
Vanilla powder99.852.15 2.14 —   —   99.80 2.15 
Sign up—  0.31 —   —   —   —   —   
Almond essence—  0.18 —   —   —   —   —   
Total515.94 23.08 127.82 44.68 247.39 
Output in finished product87.6 484.99 21.7  120.15 42.0  232.55 
Mass fraction by dry matter484.99 24.8  120.15 47.9  232.55 
To the aqueous phase77.2  
List of recipes

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

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