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All groups → All products → Cakes → Puff cakes → №159 Cake "Puff with cream" → No. 159b → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №159 Cake "Puff with cream" No. 159b

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 744.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 318.13 267.23 82.50 262.46 —/0.80 —/2.55 
Flour, premium85.5 304.83 260.63 1.09 3.32 1.59 4.85 
Granulated sugar99.85114.90 114.73 —   —   99.75 114.61 
Chicken eggs [chicken egg] [2]27.0 68.94 18.61 11.99 8.27 0.73 0.50 
Melange27.0 15.45 4.17 11.9881.85 0.73 0.11 
Sign up99.8511.47 11.45 —   —   99.80 11.45 
Salt96.5 2.44 2.35 —   —   —   —   
Vanilla powder99.851.15 1.15 —   —   99.80 1.15 
Cognac or dessert wine—  0.58 —   —   —   —   —   
Citric acid (E330)98.0 0.40 0.40 —   —   —   —   
Total680.72 37.04 275.90 18.04 134.33 
Output in finished product87.1 648.72 35.3  262.93 17.2  128.02 
Mass fraction by dry matter648.72 40.5  262.93 19.7  128.02 
To the aqueous phase57.1  
List of recipes

Recipe on №159 Cake "Puff with cream" contained in handbooks:

calculations, forms, documents: