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All groups → All products → Yeast dough products → Pie "Nevsky" → Basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Pie "Nevsky" Basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 800.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 295.47 252.63 1.09 3.22 1.59 4.70 
Granulated sugar99.85147.61 147.39 —   —   99.75 147.24 
Water—  136.12 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 67.22 56.46 82.50 55.46 —/0.80 —/0.54 
Margarine84.0 65.34 54.89 82.20 53.71 1.00 0.65 
Sign up99.8548.10 48.03 —   —   99.80 48.00 
Melange27.0 48.04 12.97 11.9885.76 0.73 0.35 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 26.88 19.89 8.57 2.30 44.56/11.39 11.98/3.06 
Pressed bakery yeast25.0 13.61 3.40 2.60 0.35 8.17 1.11 
Cognac or dessert wine—  6.98 —   —   —   —   —   
Sign up99.851.86 1.86 —   —   99.80 1.86 
Salt96.5 0.80 0.77 —   —   —   —   
Essence—  0.27 —   —   —   —   —   
Total598.29 15.09 120.80 27.25 218.23 
Output in finished product72.2 578.33 14.6  116.77 26.3  210.95 
Mass fraction by dry matter578.33 20.2  116.77 36.5  210.95 
To the aqueous phase48.7  
List of recipes

Recipe on Pie "Nevsky" contained in handbooks:

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