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All groups → All products → Cakes → Sets of cakes → №403 Pastry "Air" with cream and jam → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №403 Pastry "Air" with cream and jam recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 262.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up72.0 120.63 86.85 0.20 0.24 70.10 84.56 
Granulated sugar99.8590.14 90.01 —   —   99.75 89.91 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 40.10 33.68 82.50 33.08 —/0.80 —/0.32 
Raw egg white12.0 21.72 2.61 —   —   0.9450.21 
Fresh whole milk the weight ratio of fat 3.2%12.0 19.33 2.32 3.20 0.62 —/4.70 —/0.91 
Sign up27.0 2.86 0.77 11.99 0.34 0.73 0.020
Vanilla powder99.850.79 0.79 —   —   99.80 0.79 
Cognac—  0.14 —   —   —   —   —   
Agar (E406)85.0 0.0430.036—   —   —   —   
Total217.07 13.04 34.28 67.06 176.29 
Output in finished product78.4 206.22 12.4  32.57 63.7  167.48 
Mass fraction by dry matter206.22 15.8  32.57 81.2  167.48 
To the aqueous phase74.7  
List of recipes

№403 Pastry "Air" 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 №403 Pastry "Air" with cream and jam contained in handbooks:

calculations, forms, documents: