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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → # 140 Shaker-Churek → No. 140 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: # 140 Shaker-Churek No. 140

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 132.6 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	85.5	67.55	57.75	1.09	0.74	1.59	1.07
Ghee butter	99.0	33.77	33.44	98.70	33.33	—	—
Granulated sugar	99.85	33.77	33.72	—	—	99.75	33.69
Powdered sugar	99.85	4.04	4.04	—	—	99.80	4.03
Chicken eggs [chicken egg] [2]	27.0	3.39	0.92	11.99	0.41	0.73	0.020
Sign up	—	0.34	—	—	—	—	—
Total			129.87	26.00	34.48	29.27	38.81
Output in finished product	95.0		125.97	25.2	33.44	28.4	37.64
Mass fraction by dry matter			125.97	26.5	33.44	29.9	37.64
To the aqueous phase						85.0

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

List of recipes

# 140 Shaker-Churek (No. 140) included in recipes:

	Souvenir set of oriental sweets No. 3	No. 148
	Souvenir set of oriental sweets No. 2	No. 147
	Souvenir set of oriental sweets Absheron	No. 146

Recipe on # 140 Shaker-Churek contained in handbooks:

1988 Recipes for oriental sweets

Calculation of the mass fraction of sugar and fat: # 140 Shaker-Churek No. 140

# 140 Shaker-Churek (No. 140) included in recipes:

Recipe on # 140 Shaker-Churek contained in handbooks:

calculations, forms, documents: