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All groups → All products → Cakes → Combined cakes → No. 371 Pastry "Krakowskoe" (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 371 Pastry "Krakowskoe" (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 556.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85223.34 223.00 —   —   99.75 222.78 
Flour, premium85.5 185.95 158.99 1.09 2.03 1.59 2.96 
Roasted almond kernel97.5 92.51 90.19 55.90 51.71 2.60 2.41 
Raw egg white12.0 80.46 9.66 —   —   0.9450.76 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 78.47 65.92 82.50 64.74 —/0.80 —/0.63 
Sign up27.0 18.31 4.94 11.9882.20 0.73 0.13 
Essence—  0.53 —   —   —   —   —   
Salt96.5 0.52 0.50 —   —   —   —   
Ammonium carbonic (E503(i))—  0.13 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.13 0.066—   —   —   —   
Total553.27 21.70 120.68 41.25 229.45 
Output in finished product94.5 525.61 20.6  114.65 39.2  217.98 
Mass fraction by dry matter525.61 21.8  114.65 41.5  217.98 
To the aqueous phase87.7  
List of recipes

Recipe on No. 371 Pastry "Krakowskoe" (sliced) contained in handbooks:

calculations, forms, documents: