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All groups → All products → Cakes → Tiny cakes → # 365 Pastry "Potato" sprinkled → recipe No. 3 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: # 365 Pastry "Potato" sprinkled recipe No. 3

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 796.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85276.30 275.88 —   —   99.75 275.61 
Melange27.0 226.96 61.28 11.98827.21 0.73 1.66 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 140.36 117.90 82.50 115.80 —/0.80 —/1.12 
Flour, premium85.5 110.11 94.14 1.09 1.20 1.59 1.75 
Chicken eggs [chicken egg] [2]27.0 84.22 22.74 11.99 10.10 0.73 0.61 
Sign up80.0 27.18 21.75 —   —   0.90 0.24 
Powdered sugar99.8524.84 24.80 —   —   99.80 24.79 
Cognac—  19.23 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 8.81 8.37 15.00 1.32 2.00 0.18 
Essence of rum—  1.60 —   —   —   —   —   
Sign up99.851.40 1.40 —   —   99.80 1.40 
Essence—  1.36 —   —   —   —   —   
Cognac or dessert wine—  0.70 —   —   —   —   —   
Total628.26 19.53 155.63 38.52 306.97 
Output in finished product75.4 600.62 18.7  148.78 36.8  293.47 
Mass fraction by dry matter600.62 24.8  148.78 48.9  293.47 
To the aqueous phase59.9  
List of recipes

Recipe on # 365 Pastry "Potato" sprinkled contained in handbooks:

calculations, forms, documents: