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All groups → All products → Cakes → Combined cakes → №375 Pastry "Biscuit-air" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №375 Pastry "Biscuit-air" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 514.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85316.73 316.26 —   —   99.75 315.94 
Apricot puree10.0 105.53 10.55 0.0600.0605.33 5.62 
Raw egg white12.0 101.43 12.17 —   —   0.9450.96 
Fruit filling74.0 84.18 62.29 —   —   71.50 60.19 
Flour, premium85.5 42.54 36.37 1.09 0.46 1.59 0.68 
Sign up46.0 37.35 17.18 28.70410.72 —   —   
Roasted kernels97.5 8.40 8.19 52.00 4.37 1.00 0.080
Vanilla powder99.850.91 0.91 —   —   99.80 0.91 
Essence—  0.25 —   —   —   —   —   
Citric acid (E330)98.0 0.17 0.16 —   —   —   —   
Total464.09 3.03 15.61 74.71 384.38 
Output in finished product83.6 430.21 2.8  14.47 69.3  356.32 
Mass fraction by dry matter430.21 3.4  14.47 82.8  356.32 
To the aqueous phase80.9  
List of recipes

Recipe on №375 Pastry "Biscuit-air" contained in handbooks:

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