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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → No. 119 Baklava Baku → No. 119 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 119 Baklava Baku No. 119

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 192.6 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	56.89	56.81	—	—	99.75	56.75
Flour, premium	85.5	47.40	40.53	1.09	0.52	1.59	0.75
Raw hazelnut kernel	94.0	47.40	44.55	62.20	29.48	3.40	1.61
Ghee butter	99.0	26.37	26.10	98.70	26.03	—	—
Chicken eggs [chicken egg] [2]	27.0	9.71	2.62	11.99	1.16	0.73	0.070
Sign up	37.0	6.24	2.31	30.33	1.89	—/3.13	—/0.20
Natural honey	78.0	3.41	2.66	—	—	77.27	2.63
water	—	2.08	—	—	—	—	—
Walnut kernel (raw)	94.0	1.50	1.41	45.20	0.68	4.20	0.060
Cardamom	100.0	0.60	0.60	—	—	—	—
Sign up	25.0	0.31	0.077	2.60	0.010	8.17	0.030
Saffron	100.0	0.019	0.019	5.90	—	—	—
Total			177.69	31.03	59.77	32.21	62.03
Output in finished product	88.0		169.49	29.6	57.01	30.7	59.17
Mass fraction by dry matter			169.49	33.6	57.01	34.9	59.17
To the aqueous phase						71.9

'classic' calculation from consumption'exact' calculation from composition

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Recipe on No. 119 Baklava Baku contained in handbooks:

1988 Recipes for oriental sweets

Calculation of the mass fraction of sugar and fat: No. 119 Baklava Baku No. 119

Recipe on No. 119 Baklava Baku contained in handbooks:

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