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All groups → All semi-finished products → Baked semi-finished products → Sand semi-finished products → No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17 → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17 basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 660.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 321.94 275.26 1.09 3.51 1.59 5.12 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 178.85 150.24 82.50 147.55 —/0.80 —/1.43 
Granulated sugar99.85119.23 119.06 —   —   99.75 118.93 
Roasted cashew kernels [2]97.5 59.61 58.12 46.00 27.42 4.97 2.96 
Melange27.0 41.73 11.27 11.9885.00 0.73 0.30 
Sign up95.0 35.77 33.98 15.00 5.37 2.00 0.72 
Essence—  1.19 —   —   —   —   —   
Salt96.5 1.19 1.15 —   —   —   —   
Ammonium carbonic (E503(i))—  0.30 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.30 0.15 —   —   —   —   
Total649.22 28.61 188.85 19.54 128.96 
Output in finished product95.5 630.40 27.8  183.38 19.0  125.22 
Mass fraction by dry matter630.40 29.1  183.38 19.9  125.22 
To the aqueous phase80.9  
List of recipes

No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17 (basic recipe) included in recipes:

№120 Cake "Leaf fall"recipe number 1
№120 Cake "Leaf fall"recipe number 2
Cake Russian field [Kashira]Recipe No. 1

Recipe on No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17 contained in handbooks:

calculations, forms, documents: