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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 286.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 190.80 163.13 1.09 2.08 1.59 3.03 
Chicken eggs [chicken egg] [2]27.0 82.04 22.15 11.99 9.84 0.73 0.60 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 38.16 32.05 82.50 31.48 —/0.80 —/0.31 
Granulated sugar99.8538.16 38.10 —   —   99.75 38.06 
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 38.16 14.12 30.33 11.57 —/3.13 —/1.19 
Sign up50.0 3.82 1.91 —   —   —   —   
Total271.47 19.21 54.97 14.91 42.67 
Output in finished product93.5 267.60 18.9  54.19 14.7  42.06 
Mass fraction by dry matter267.60 20.3  54.19 15.7  42.06 
To the aqueous phase69.3  
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