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All groups → All products → Cakes → Sets of cakes → # 391 Pastry "Tartlet" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: # 391 Pastry "Tartlet" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 467.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 205.05 151.73 —   —   71.50 146.61 
Cocoa powder [Skurikhin]95.0 139.85 132.86 15.00 20.98 2.00 2.80 
Flour, premium85.5 51.94 44.41 1.09 0.57 1.59 0.83 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 48.51 40.74 82.50 40.02 —/0.80 —/0.39 
Granulated sugar99.8536.69 36.64 —   —   99.75 36.60 
Sign up12.0 11.64 1.40 3.20 0.37 —/4.70 —/0.55 
Melange27.0 6.73 1.82 11.9880.81 0.73 0.050
Chicken eggs [chicken egg] [2]27.0 3.10 0.84 11.99 0.37 0.73 0.020
Essence—  0.19 —   —   —   —   —   
Salt96.5 0.19 0.19 —   —   —   —   
Sign up99.850.19 0.19 —   —   99.80 0.19 
Cognac or dessert wine—  0.076—   —   —   —   —   
Ammonium carbonic (E503(i))—  0.049—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0490.024—   —   —   —   
Total410.84 13.50 63.12 40.15 187.71 
Output in finished product84.1 393.17 12.9  60.41 38.4  179.64 
Mass fraction by dry matter393.17 15.4  60.41 45.7  179.64 
To the aqueous phase70.7  
List of recipes

# 391 Pastry "Tartlet" (recipe number 1) included in recipes:

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

Recipe on # 391 Pastry "Tartlet" contained in handbooks:

calculations, forms, documents: