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All groups → All products → Cakes → Sets of cakes → №382 Pastries "Rhombics" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №382 Pastries "Rhombics" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 601.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85241.41 241.05 —   —   99.75 240.81 
Melange27.0 131.16 35.41 11.98815.72 0.73 0.96 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 98.72 82.93 82.50 81.44 —/0.80 —/0.79 
Water—  82.52 —   —   —   —   —   
Flour, premium85.5 63.74 54.50 1.09 0.69 1.59 1.01 
Sign up12.0 58.47 7.02 3.20 1.87 —/4.70 —/2.75 
Potato starch80.0 15.74 12.59 —   —   0.90 0.14 
Chicken eggs [chicken egg] [2]27.0 15.59 4.21 11.99 1.87 0.73 0.11 
Cognac or dessert wine—  7.39 —   —   —   —   —   
Fruit filling74.0 7.09 5.25 —   —   71.50 5.07 
Sign up95.0 3.08 2.93 15.00 0.46 2.00 0.060
Vanilla powder99.850.96 0.96 —   —   99.80 0.96 
Essence—  0.79 —   —   —   —   —   
Essence of rum—  0.28 —   —   —   —   —   
Total446.85 16.97 102.05 41.80 251.42 
Output in finished product69.2 416.02 15.8  95.01 38.9  234.07 
Mass fraction by dry matter416.02 22.8  95.01 56.3  234.07 
To the aqueous phase55.8  
List of recipes

№382 Pastries "Rhombics" (recipe number 1) included in recipes:

№381 Small cakes "Leningrad set"recipe number 1
№380 Small cakes "Dessert set"recipe number 1

Recipe on №382 Pastries "Rhombics" contained in handbooks:

calculations, forms, documents: