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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → №106 Kulcha Lankaran → No. 106 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №106 Kulcha Lankaran No. 106

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 583.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 367.48 314.19 1.29 4.74 1.79 6.58 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 84.52 71.00 82.50 69.73 —/0.80 —/0.68 
Powdered sugar99.8555.12 55.04 —   —   99.80 55.01 
Granulated sugar99.8536.75 36.69 —   —   99.75 36.66 
Chicken eggs [chicken egg] [2]27.0 29.57 7.98 11.99 3.55 0.73 0.22 
Sign up37.0 18.43 6.82 30.33 5.59 —/3.13 —/0.58 
Pressed bakery yeast25.0 5.54 1.39 2.60 0.14 8.17 0.45 
Poppy95.5 3.67 3.51 49.20 1.81 1.14 0.040
Salt96.5 3.67 3.55 —   —   —   —   
Saffron100.0 0.0700.0705.90 —   —   —   
Total500.24 14.67 85.56 17.11 99.78 
Output in finished product82.0 478.31 14.0  81.81 16.4  95.41 
Mass fraction by dry matter478.31 17.1  81.81 19.9  95.41 
To the aqueous phase47.6  
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