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All groups → All semi-finished products → Baked semi-finished products → Sand semi-finished products → Semi-finished product sand → recipe (in No. 293, 294, 295, 308, 309) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Semi-finished product sand recipe (in No. 293, 294, 295, 308, 309)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 159.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 83.32 71.24 1.09 0.91 1.59 1.32 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 56.81 47.72 82.50 46.87 —/0.80 —/0.45 
Granulated sugar99.8528.40 28.36 —   —   99.75 28.33 
Melange27.0 7.58 2.05 11.9880.91 0.73 0.060
Raw egg yolk46.0 7.58 3.49 28.7042.18 —   —   
Sign up—  0.30 —   —   —   —   —   
Salt96.5 0.30 0.29 —   —   —   —   
Vanilla powder99.850.30 0.30 —   —   99.80 0.30 
Total153.45 31.93 50.87 19.02 30.30 
Output in finished product94.5 150.54 31.3  49.91 18.7  29.73 
Mass fraction by dry matter150.54 33.2  49.91 19.7  29.73 
To the aqueous phase77.2  
List of recipes

Semi-finished product sand (recipe (in No. 293, 294, 295, 308, 309)) included in recipes:

№309 Pastry "Korzinochka" with creamy cream and chocolate glazerecipe number 1
№295 Pastry "Sand tube" with nut massrecipe number 1
№308 Pastry "Basket" with cream of cream and jamrecipe number 1
No. 293 Pastry "Sand tube" glazed with chocolaterecipe number 1
No. 294 Pastry "Sand tube" glazed with lipstickrecipe number 1

Recipe on Semi-finished product sand contained in handbooks:

calculations, forms, documents: