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All groups → All products → Cakes → Sets of cakes → №408 Pastry "Yuzhnoye" (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №408 Pastry "Yuzhnoye" (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 413.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 141.94 38.32 11.99 17.02 0.73 1.04 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 139.68 117.33 82.50 115.24 —/0.80 —/1.12 
Powdered sugar99.85107.62 107.46 —   —   99.80 107.40 
Flour, premium85.5 66.22 56.62 1.09 0.72 1.59 1.05 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 27.48 20.34 8.57 2.36 44.56/11.39 12.25/3.13 
Sign up95.0 11.39 10.82 15.00 1.71 2.00 0.23 
Vanilla powder99.850.32 0.32 —   —   99.80 0.32 
Cognac or dessert wine—  0.23 —   —   —   —   —   
Total351.22 33.17 137.05 30.26 125.05 
Output in finished product80.7 333.30 31.5  130.06 28.7  118.67 
Mass fraction by dry matter333.30 39.0  130.06 35.6  118.67 
To the aqueous phase59.8  
List of recipes

№408 Pastry "Yuzhnoye" (sliced) (recipe number 1) included in recipes:

№405 Pastries "Baku set"recipe number 1

Recipe on №408 Pastry "Yuzhnoye" (sliced) contained in handbooks:

calculations, forms, documents: