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All groups → All products → Cakes → Combined cakes → No. 370 Pastry "Varshavskoe" (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 370 Pastry "Varshavskoe" (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 727.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85210.89 210.58 —   —   99.75 210.36 
Flour, premium85.5 174.26 148.99 1.09 1.90 1.59 2.77 
Fruit filling74.0 168.15 124.43 —   —   71.50 120.23 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 83.89 70.47 82.50 69.21 —/0.80 —/0.67 
Walnut kernel (raw)94.0 77.48 72.83 45.20 35.02 4.20 3.25 
Sign up12.0 63.92 7.67 —   —   0.9450.60 
Melange27.0 19.58 5.29 11.9882.35 0.73 0.14 
Starch syrup78.0 18.68 14.57 0.30 0.06042.75 7.99 
Essence—  0.72 —   —   —   —   —   
Salt96.5 0.56 0.54 —   —   —   —   
Sign up—  0.14 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.14 0.071—   —   —   —   
Total655.44 14.91 108.54 47.51 345.78 
Output in finished product86.2 627.26 14.3  103.87 45.5  330.91 
Mass fraction by dry matter627.26 16.6  103.87 52.8  330.91 
To the aqueous phase76.7  
List of recipes

Recipe on No. 370 Pastry "Varshavskoe" (sliced) contained in handbooks:

calculations, forms, documents: