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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → №122 Butter baklava → No. 122 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №122 Butter baklava No. 122

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 460.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 155.52 132.97 1.09 1.70 1.59 2.47 
Chopped hazelnut kernel94.0 100.41 94.38 —   —   —   —   
Granulated sugar99.85100.36 100.21 —   —   99.75 100.11 
Ghee butter99.0 60.18 59.58 98.70 59.40 —   —   
Natural honey78.0 35.16 27.42 —   —   77.27 27.17 
Sign up27.0 15.02 4.06 11.99 1.80 0.73 0.11 
Raw egg yolk46.0 10.00 4.60 28.7042.87 —   —   
Cardamom100.0 1.52 1.52 —   —   —   —   
Pressed bakery yeast25.0 1.11 0.28 2.60 0.0308.17 0.090
Total425.02 14.28 65.80 28.20 129.95 
Output in finished product88.0 405.50 13.6  62.78 26.9  123.98 
Mass fraction by dry matter405.50 15.5  62.78 30.6  123.98 
To the aqueous phase69.2  
List of recipes

Recipe on №122 Butter baklava contained in handbooks:

calculations, forms, documents: