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All groups → All products → Cakes → Sets of cakes → # 390 Pastry "Choux tube" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: # 390 Pastry "Choux tube" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 650.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85310.87 310.40 —   —   99.75 310.09 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 153.06 128.57 82.50 126.27 —/0.80 —/1.22 
Water—  94.57 —   —   —   —   —   
Melange27.0 86.78 23.43 11.98810.40 0.73 0.63 
Fresh whole milk the weight ratio of fat 3.2%12.0 75.75 9.09 3.20 2.42 —/4.70 —/3.56 
Sign up85.5 50.31 43.01 1.09 0.55 1.59 0.80 
Starch syrup78.0 29.59 23.08 0.30 0.09042.75 12.65 
Chicken eggs [chicken egg] [2]27.0 20.20 5.45 11.99 2.42 0.73 0.15 
Vanilla powder99.851.24 1.24 —   —   99.80 1.24 
Essence—  0.68 —   —   —   —   —   
Sign up96.5 0.63 0.61 —   —   —   —   
Cognac or dessert wine—  0.50 —   —   —   —   —   
Total544.89 21.84 142.15 50.50 328.67 
Output in finished product80.0 520.91 20.9  135.89 48.3  314.21 
Mass fraction by dry matter520.91 26.1  135.89 60.3  314.21 
To the aqueous phase70.7  
List of recipes

# 390 Pastry "Choux tube" (recipe number 1) included in recipes:

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

Recipe on # 390 Pastry "Choux tube" contained in handbooks:

calculations, forms, documents: