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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → №120 Baklava "Gulistan" → No. 120 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №120 Baklava "Gulistan" No. 120

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 724.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85199.67 199.37 —   —   99.75 199.17 
Dried almond kernel96.0 188.95 181.39 53.70 101.47 6.00 11.34 
Flour, premium85.5 158.09 135.16 1.09 1.72 1.59 2.51 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 118.60 99.62 82.50 97.85 —/0.80 —/0.95 
Natural honey78.0 44.05 34.36 —   —   77.27 34.04 
Sign up27.0 17.97 4.85 11.9882.15 0.73 0.13 
Raw egg yolk46.0 12.10 5.57 28.7043.47 —   —   
water—  10.72 —   —   —   —   —   
Whole milk powder the weight ratio of fat 26%96.0 5.51 5.29 25.00 1.38 —/39.30 —/2.17 
Cardamom100.0 2.17 2.17 —   —   —   —   
Sign up25.0 1.45 0.36 2.60 0.0408.17 0.12 
Saffron100.0 0.0720.0725.90 —   —   —   
Total668.22 28.72 208.08 34.42 249.34 
Output in finished product88.0 637.56 27.4  198.53 32.8  237.90 
Mass fraction by dry matter637.56 31.1  198.53 37.3  237.90 
To the aqueous phase73.2  
List of recipes

Recipe on №120 Baklava "Gulistan" contained in handbooks:

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