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All groups → All products → Rolls → Different rolls → №479 Roll "Creamy" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №479 Roll "Creamy" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 297.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 117.07 31.61 11.98814.03 0.73 0.85 
Wheat flour 1s85.5 70.96 60.67 1.29 0.92 1.79 1.27 
Granulated sugar99.8570.26 70.16 —   —   99.75 70.08 
Powdered sugar99.8546.06 45.99 —   —   99.80 45.97 
Confectionery fat99.7 36.95 36.84 99.70 36.84 —   —   
Sign up96.0 14.78 14.19 42.00 6.21 —/30.20 —/4.46 
Essence—  0.68 —   —   —   —   —   
Vanilla essence—  0.093—   —   —   —   —   
Total259.46 19.52 58.00 40.74 121.07 
Output in finished product82.1 243.89 18.3  54.52 38.3  113.80 
Mass fraction by dry matter243.89 22.4  54.52 46.7  113.80 
To the aqueous phase68.1  
List of recipes

Recipe on №479 Roll "Creamy" contained in handbooks:

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