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All groups → All products → Rolls → Different rolls → №478 Roll "Saamo" → recipe number 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №478 Roll "Saamo" recipe number 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 530.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85210.38 210.07 —   —   99.75 209.85 
Melange27.0 123.92 33.46 11.98814.86 0.73 0.90 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 74.08 62.23 82.50 61.12 —/0.80 —/0.59 
Water—  71.00 —   —   —   —   —   
Flour, premium85.5 60.23 51.49 1.09 0.66 1.59 0.96 
Sign up12.0 47.92 5.75 3.20 1.53 —/4.70 —/2.25 
Potato starch80.0 14.87 11.90 —   —   0.90 0.13 
Chicken eggs [chicken egg] [2]27.0 12.78 3.45 11.99 1.53 0.73 0.090
Cocoa powder [Skurikhin]95.0 9.33 8.86 15.00 1.40 2.00 0.19 
Powdered sugar99.855.38 5.37 —   —   99.80 5.37 
Sign up—  5.16 —   —   —   —   —   
Starch syrup78.0 2.22 1.74 0.30 0.01042.75 0.95 
Essence—  0.81 —   —   —   —   —   
Cognac—  0.29 —   —   —   —   —   
Vanilla powder99.850.28 0.27 —   —   99.80 0.28 
Sign up85.0 0.22 0.19 —   —   —   —   
Essence of rum—  0.21 —   —   —   —   —   
Citric acid (E330)98.0 0.0440.043—   —   —   —   
Food paint—  0.022—   —   —   —   —   
Total394.82 15.30 81.11 41.60 220.57 
Output in finished product70.0 371.13 14.4  76.24 39.1  207.34 
Mass fraction by dry matter371.13 20.5  76.24 55.9  207.34 
To the aqueous phase56.6  
List of recipes

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

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