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All groups → All products → Rolls → Different rolls → No. 476 Cream roll → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 476 Cream roll recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 156.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8557.48 57.39 —   —   99.75 57.34 
Melange27.0 49.49 13.36 11.9885.93 0.73 0.36 
Wheat flour 1s85.5 30.00 25.65 1.29 0.39 1.79 0.54 
water—  27.44 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 15.42 12.95 82.50 12.72 —/0.80 —/0.12 
Sign up74.0 3.52 2.60 8.57 0.30 44.56/11.39 1.57/0.40 
Cognac or dessert wine—  2.03 —   —   —   —   —   
Powdered sugar99.850.48 0.48 —   —   99.80 0.48 
Essence—  0.29 —   —   —   —   —   
Essence of rum—  0.061—   —   —   —   —   
Total112.43 12.37 19.34 38.79 60.63 
Output in finished product67.6 105.69 11.6  18.18 36.5  57.00 
Mass fraction by dry matter105.69 17.2  18.18 53.9  57.00 
To the aqueous phase53.0  
List of recipes

Recipe on No. 476 Cream roll contained in handbooks:

calculations, forms, documents: