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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 393.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 145.28 124.22 1.09 1.58 1.59 2.31 
Jam72.0 72.68 52.33 —   —   71.60 52.04 
Granulated sugar99.8568.41 68.30 —   —   99.75 68.24 
Water—  66.93 —   —   —   —   —   
Margarine84.0 32.13 26.99 82.20 26.41 1.00 0.32 
Sign up27.0 23.62 6.38 11.9882.83 0.73 0.17 
Pressed bakery yeast25.0 6.69 1.67 2.60 0.17 8.17 0.55 
Powdered sugar99.856.06 6.05 —   —   99.80 6.05 
Cognac or dessert wine—  2.93 —   —   —   —   —   
Vanilla powder99.850.59 0.59 —   —   99.80 0.59 
Sign up96.5 0.39 0.38 —   —   —   —   
Essence of rum—  0.12 —   —   —   —   —   
Total286.91 7.87 30.99 33.09 130.27 
Output in finished product70.4 277.27 7.6  29.95 32.0  125.89 
Mass fraction by dry matter277.27 10.8  29.95 45.4  125.89 
To the aqueous phase52.0  
List of recipes

Recipe on Pie "Gourmet" contained in handbooks:

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