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All groups → All semi-finished products → Baked semi-finished products → Custard semi-finished products → No. 022 Custard → for catering establishments (Kengis 1951) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 022 Custard for catering establishments (Kengis 1951)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 304.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 231.57 62.52 11.98827.76 0.73 1.69 
Flour, premium85.5 155.40 132.86 1.09 1.69 1.59 2.47 
Water—  138.64 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 77.70 65.27 82.50 64.10 —/0.80 —/0.62 
Salt96.5 3.66 3.53 —   —   —   —   
Total264.18 30.70 93.55 1.50 4.56 
Output in finished product81.0 246.81 28.7  87.40 1.4  4.26 
Mass fraction by dry matter246.81 35.4  87.40 1.7  4.26 
To the aqueous phase6.8  
List of recipes

Recipe on No. 022 Custard contained in handbooks:

calculations, forms, documents: