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Semi-finished almond tartlet (in No. 411) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Semi-finished almond tartlet (in No. 411) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 135 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 36.91 31.01 82.50 30.45 —/0.80 —/0.30 
Flour, premium85.5 36.91 31.56 1.09 0.40 1.59 0.59 
Powdered sugar99.8536.91 36.86 —   —   99.80 36.84 
Raw almond kernels94.0 36.91 34.70 52.60 19.41 5.90 2.18 
Chicken eggs [chicken egg] [2]27.0 5.89 1.59 11.99 0.71 0.73 0.040
Total135.72 37.76 50.97 29.52 39.85 
Output in finished product94.5 127.58 35.5  47.91 27.7  37.46 
Mass fraction by dry matter127.58 37.6  47.91 29.4  37.46 
To the aqueous phase83.5  
List of recipes

Semi-finished almond tartlet (in No. 411) (basic recipe) included in recipes:

# 411 Pastry "Almond Basket"recipe number 1
№405 Pastries "Baku set"recipe number 1

Recipe on Semi-finished almond tartlet (in No. 411) contained in handbooks:

calculations, forms, documents: