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All groups → All products → Cakes → Sets of cakes → №401 Pastry "Basket" with cream and jam → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №401 Pastry "Basket" with cream and jam recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 414.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up72.0 187.33 134.88 0.20 0.37 70.10 131.32 
Flour, premium85.5 89.28 76.34 1.09 0.97 1.59 1.42 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 85.03 71.43 82.50 70.15 —/0.80 —/0.68 
Granulated sugar99.8561.54 61.45 —   —   99.75 61.39 
Fresh whole milk the weight ratio of fat 3.2%12.0 17.08 2.05 3.20 0.55 —/4.70 —/0.80 
Sign up27.0 11.57 3.12 11.9881.39 0.73 0.080
Chicken eggs [chicken egg] [2]27.0 2.53 0.68 11.99 0.30 0.73 0.020
Essence—  0.33 —   —   —   —   —   
Salt96.5 0.33 0.32 —   —   —   —   
Vanilla powder99.850.32 0.32 —   —   99.80 0.32 
Sign up—  0.13 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.083—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0830.042—   —   —   —   
Agar (E406)85.0 0.0380.032—   —   —   —   
Total350.65 17.80 73.73 47.19 195.51 
Output in finished product81.0 335.58 17.0  70.56 45.2  187.11 
Mass fraction by dry matter335.58 21.0  70.56 55.8  187.11 
To the aqueous phase70.4  
List of recipes

№401 Pastry "Basket" with cream and jam (recipe number 1) included in recipes:

№393 Pastries "Moscow set"recipe number 1
No. 394 Small cakes "Jubilee set"recipe number 1

Recipe on №401 Pastry "Basket" with cream and jam contained in handbooks:

calculations, forms, documents: