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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → №121 Baklava "Yerevan" → No. 121 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №121 Baklava "Yerevan" No. 121

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 390.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 138.27 118.22 1.09 1.51 1.59 2.20 
Chopped hazelnut kernel94.0 92.17 86.64 —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 69.11 58.06 82.50 57.02 —/0.80 —/0.55 
Granulated sugar99.8546.10 46.03 —   —   99.75 45.98 
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 46.06 17.04 30.33 13.97 —/3.13 —/1.44 
Sign up12.0 29.85 3.58 —   —   0.9450.28 
Raw egg yolk46.0 27.66 12.72 28.7047.94 —   —   
Natural honey78.0 23.05 17.98 —   —   77.27 17.81 
Baking soda (E500(ii))50.0 0.22 0.11 —   —   —   —   
Total360.39 20.59 80.44 17.29 67.56 
Output in finished product88.0 343.82 19.6  76.74 16.5  64.45 
Mass fraction by dry matter343.82 22.3  76.74 18.7  64.45 
To the aqueous phase57.8  
List of recipes

Recipe on №121 Baklava "Yerevan" contained in handbooks:

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