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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → No. 137 Sheker-Bura Baku → No. 137 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 137 Sheker-Bura Baku No. 137

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 479.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 191.90 164.07 1.09 2.09 1.59 3.05 
Dried almond kernel96.0 124.77 119.78 53.70 67.00 6.00 7.49 
Granulated sugar99.85124.77 124.58 —   —   99.75 124.46 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 48.00 40.32 82.50 39.60 —/0.80 —/0.38 
Melange27.0 13.33 3.60 11.9881.60 0.73 0.10 
Sign up37.0 9.59 3.55 30.33 2.91 —/3.13 —/0.30 
Cardamom100.0 1.20 1.20 —   —   —   —   
Pressed bakery yeast25.0 0.96 0.24 2.60 0.0208.17 0.080
Total457.33 23.61 113.22 28.28 135.62 
Output in finished product91.0 436.34 22.5  108.02 27.0  129.40 
Mass fraction by dry matter436.34 24.8  108.02 29.7  129.40 
To the aqueous phase75.0  
List of recipes

Recipe on No. 137 Sheker-Bura Baku contained in handbooks:

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