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All groups → All products → Cakes → Almond and nut cakes → No. 364 Pastry "Walnut tube" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 364 Pastry "Walnut tube" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 284.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85102.45 102.29 —   —   99.75 102.19 
Fresh whole milk the weight ratio of fat 3.2%12.0 80.92 9.71 3.20 2.59 —/4.70 —/3.80 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 73.47 61.72 82.50 60.61 —/0.80 —/0.59 
Roasted kernels97.5 42.46 41.39 52.00 22.08 1.00 0.42 
Flour, premium85.5 37.85 32.36 1.09 0.41 1.59 0.60 
Sign up27.0 11.48 3.10 11.99 1.38 0.73 0.080
Melange27.0 9.46 2.55 11.9881.13 0.73 0.070
Vanilla powder99.851.08 1.08 —   —   99.80 1.08 
Cognac or dessert wine—  0.28 —   —   —   —   —   
Total254.21 30.99 88.20 37.70 107.29 
Output in finished product84.0 238.96 29.1  82.91 35.4  100.85 
Mass fraction by dry matter238.96 34.7  82.91 42.2  100.85 
To the aqueous phase68.8  
List of recipes

Recipe on No. 364 Pastry "Walnut tube" contained in handbooks:

calculations, forms, documents: