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All groups → All products → Cakes → Sets of cakes → №393 Pastries "Moscow set" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №393 Pastries "Moscow set" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 537.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85210.19 209.88 —   —   99.75 209.66 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 107.07 89.94 82.50 88.33 —/0.80 —/0.86 
Melange27.0 83.33 22.50 11.9889.99 0.73 0.61 
Flour, premium85.5 77.65 66.39 1.09 0.85 1.59 1.23 
Water—  60.52 —   —   —   —   —   
Sign up12.0 37.99 4.56 3.20 1.22 —/4.70 —/1.79 
Jam72.0 32.02 23.06 0.20 0.06070.10 22.45 
Raw egg white12.0 9.55 1.15 —   —   0.9450.090
Potato starch80.0 7.98 6.38 —   —   0.90 0.070
Starch syrup78.0 6.62 5.17 0.30 0.02042.75 2.83 
Sign up27.0 5.92 1.60 11.99 0.71 0.73 0.040
Cognac or dessert wine—  3.47 —   —   —   —   —   
Vanilla powder99.851.01 1.01 —   —   99.80 1.01 
Cocoa powder [Skurikhin]95.0 0.63 0.60 15.00 0.0902.00 0.010
Essence—  0.58 —   —   —   —   —   
Sign up99.850.56 0.56 —   —   99.80 0.56 
Salt96.5 0.37 0.36 —   —   —   —   
Cognac—  0.28 —   —   —   —   —   
Essence of rum—  0.14 —   —   —   —   —   
Agar (E406)85.0 0.0780.066—   —   —   —   
Sign up98.0 0.0400.039—   —   —   —   
Vanilla essence—  0.016—   —   —   —   —   
Ammonium carbonic (E503(i))—  0.007—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0070.003—   —   —   —   
Total433.24 18.85 101.27 44.72 240.28 
Output in finished product75.5 405.51 17.6  94.79 41.9  224.90 
Mass fraction by dry matter405.51 23.4  94.79 55.5  224.90 
To the aqueous phase63.1  
List of recipes

Recipe on №393 Pastries "Moscow set" contained in handbooks:

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