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All groups → All products → Rolls → Different rolls → №478 Roll "Saamo" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №478 Roll "Saamo" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 240.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8596.66 96.52 —   —   99.75 96.42 
Melange27.0 56.33 15.21 11.9886.75 0.73 0.41 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 35.78 30.06 82.50 29.52 —/0.80 —/0.29 
water—  34.03 —   —   —   —   —   
Flour, premium85.5 27.38 23.41 1.09 0.30 1.59 0.44 
Sign up12.0 15.06 1.81 3.20 0.48 —/4.70 —/0.71 
Potato starch80.0 6.76 5.41 —   —   0.90 0.060
Chicken eggs [chicken egg] [2]27.0 4.02 1.08 11.99 0.48 0.73 0.030
Powdered sugar99.852.45 2.44 —   —   99.80 2.45 
Cognac or dessert wine—  1.54 —   —   —   —   —   
Sign up96.0 1.43 1.37 14.40 0.21 2.80 0.040
Starch syrup78.0 1.01 0.79 0.30 —   42.75 0.43 
Essence—  0.37 —   —   —   —   —   
Vanilla powder99.850.36 0.36 —   —   99.80 0.36 
Agar (E406)85.0 0.10 0.086—   —   —   —   
Sign up—  0.056—   —   —   —   —   
Citric acid (E330)98.0 0.0200.020—   —   —   —   
Food paint—  0.010—   —   —   —   —   
Total178.56 15.67 37.74 42.05 101.29 
Output in finished product69.7 167.85 14.7  35.48 39.5  95.21 
Mass fraction by dry matter167.85 21.1  35.48 56.7  95.21 
To the aqueous phase56.6  
List of recipes

Recipe on №478 Roll "Saamo" contained in handbooks:

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