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All groups → All products → Cakes → Sets of cakes → №405 Pastries "Baku set" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №405 Pastries "Baku set" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 943.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85247.82 247.45 —   —   99.80 247.32 
Raw almond kernels94.0 197.79 185.93 52.60 104.04 5.90 11.67 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 189.53 159.21 82.50 156.36 —/0.80 —/1.52 
Granulated sugar99.85127.11 126.92 —   —   99.75 126.79 
Raw egg white12.0 121.35 14.56 —   —   0.9451.15 
Sign up85.5 87.47 74.79 1.09 0.95 1.59 1.39 
Chicken eggs [chicken egg] [2]27.0 70.01 18.90 11.99 8.39 0.73 0.51 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 50.53 37.39 8.57 4.33 44.56/11.39 22.52/5.76 
Apple podvarka69.0 18.53 12.79 —   —   67.00 12.42 
Raw egg yolk46.0 8.20 3.77 28.7042.35 —   —   
Sign up27.0 6.82 1.84 11.9880.82 0.73 0.050
Cocoa powder [Skurikhin]95.0 5.23 4.96 15.00 0.78 2.00 0.10 
Vanilla powder99.851.08 1.08 —   —   99.80 1.08 
Potato starch80.0 0.82 0.65 —   —   0.90 0.010
Cognac or dessert wine—  0.42 —   —   —   —   —   
Sign up—  0.041—   —   —   —   —   
Baking soda (E500(ii))50.0 0.0350.018—   —   —   —   
Total890.26 29.46 278.02 45.54 429.74 
Output in finished product89.2 841.30 27.8  262.73 43.0  406.11 
Mass fraction by dry matter841.30 31.2  262.73 48.3  406.11 
To the aqueous phase79.9  
List of recipes

Recipe on №405 Pastries "Baku set" contained in handbooks:

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