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All groups → All semi-finished products → Baked semi-finished products → Sand semi-finished products → No. 016 Sand (main) → for home cooking No. 2 (Kengis 1951) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 016 Sand (main) for home cooking No. 2 (Kengis 1951)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 393.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 196.95 168.39 1.09 2.15 1.59 3.13 
Chicken eggs [chicken egg] [2]27.0 127.03 34.30 11.99 15.23 0.73 0.93 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 98.48 82.72 82.50 81.25 —/0.80 —/0.79 
Granulated sugar99.8598.48 98.33 —   —   99.75 98.23 
Salt96.5 0.49 0.48 —   —   —   —   
Total384.21 25.04 98.63 26.10 102.80 
Output in finished product93.5 368.30 24.0  94.55 25.0  98.54 
Mass fraction by dry matter368.30 25.7  94.55 26.8  98.54 
To the aqueous phase79.4  
List of recipes

Recipe on No. 016 Sand (main) contained in handbooks:

calculations, forms, documents: