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All groups → All semi-finished products → Baked semi-finished products → Sand semi-finished products → Sand with sour cream → for catering establishments (Kengis 1951) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Sand with sour cream for catering establishments (Kengis 1951)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 764.7 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	85.5	458.82	392.29	1.09	5.00	1.59	7.30
Granulated sugar	99.85	229.41	229.07	—	—	99.75	228.84
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	137.65	50.93	30.33	41.75	—/3.13	—/4.31
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	76.47	64.23	82.50	63.09	—/0.80	—/0.61
Chicken eggs [chicken egg] [2]	27.0	39.76	10.74	11.99	4.77	0.73	0.29
Sign up	50.0	13.76	6.88	—	—	—	—
Total			754.14	14.99	114.61	31.34	239.63
Output in finished product	93.5		714.99	14.2	108.66	29.7	227.19
Mass fraction by dry matter			714.99	15.2	108.66	31.8	227.19
To the aqueous phase						82.1

'classic' calculation from consumption'exact' calculation from composition

List of recipes

Recipe on Sand with sour cream contained in handbooks:

1951 Cooking flour confectionery R.P. Kengis

Calculation of the mass fraction of sugar and fat: Sand with sour cream for catering establishments (Kengis 1951)

Recipe on Sand with sour cream contained in handbooks:

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