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All groups → All products → Cakes → Tiny cakes → №368 Pastry "Bukovinsky nut" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №368 Pastry "Bukovinsky nut" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 897.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85406.54 405.93 —   —   99.75 405.52 
Chocolate glaze [Skurikhin]99.1 189.80 188.09 34.47 65.42 48.15 91.39 
Melange27.0 147.50 39.82 11.98817.68 0.73 1.08 
Walnut kernel (raw)94.0 86.10 80.93 45.20 38.92 4.20 3.62 
Flour, premium85.5 71.68 61.29 1.09 0.78 1.59 1.14 
Sign up84.0 53.43 44.88 82.50 44.08 —/0.80 —/0.43 
Fresh whole milk the weight ratio of fat 3.2%12.0 31.64 3.80 3.20 1.01 —/4.70 —/1.49 
Potato starch80.0 17.70 14.16 —   —   0.90 0.16 
Cocoa powder [Skurikhin]95.0 13.22 12.56 15.00 1.98 2.00 0.26 
Chicken eggs [chicken egg] [2]27.0 8.44 2.28 11.99 1.01 0.73 0.060
Sign up98.0 2.83 2.78 —   —   —   —   
Essence—  2.77 —   —   —   —   —   
Vanilla powder99.850.52 0.52 —   —   99.80 0.52 
Cognac or dessert wine—  0.21 —   —   —   —   —   
Total857.03 19.04 170.88 56.25 505.00 
Output in finished product88.7 796.18 17.7  158.75 52.3  469.14 
Mass fraction by dry matter796.18 19.9  158.75 58.9  469.14 
To the aqueous phase82.2  
List of recipes

Recipe on №368 Pastry "Bukovinsky nut" contained in handbooks:

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