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All groups → All products → Rolls → Different rolls → №477 Roll "Extra" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №477 Roll "Extra" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 473.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 122.49 33.07 7.55 9.25 —/2.52 —/3.09 
Granulated sugar99.85121.19 121.01 —   —   99.75 120.89 
Melange27.0 108.27 29.23 11.98812.98 0.73 0.79 
Wheat flour 1s85.5 65.63 56.11 1.29 0.85 1.79 1.17 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 47.59 39.98 82.50 39.26 —/0.80 —/0.38 
Sign up—  33.05 —   —   —   —   —   
Rhubarb juice17.0 22.77 3.87 —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 10.85 8.03 8.57 0.93 44.56/11.39 4.83/1.24 
Cognac—  1.94 —   —   —   —   —   
Cognac or dessert wine—  1.57 —   —   —   —   —   
Sign up99.851.44 1.44 —   —   99.80 1.44 
Essence—  0.63 —   —   —   —   —   
Essence of rum—  0.078—   —   —   —   —   
Total292.74 13.37 63.27 27.92 132.18 
Output in finished product58.1 275.18 12.6  59.47 26.2  124.25 
Mass fraction by dry matter275.18 21.6  59.47 45.2  124.25 
To the aqueous phase38.6  
List of recipes

Recipe on №477 Roll "Extra" contained in handbooks:

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