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All groups → All semi-finished products → Baked semi-finished products → Puff semi-finished products → No. 021 Puff → for home cooking No. 2 (Kengis 1951) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 021 Puff for home cooking No. 2 (Kengis 1951)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 836 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 627.00 536.08 1.09 6.83 1.59 9.97 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 418.00 351.12 82.50 344.85 —/0.80 —/3.34 
Chicken eggs [chicken egg] [2]27.0 179.74 48.53 11.99 21.55 0.73 1.31 
Water—  41.80 —   —   —   —   —   
Salt96.5 4.18 4.03 —   —   —   —   
Sign up98.0 0.84 0.82 —   —   —   —   
Total940.59 44.64 373.23 1.61 13.45 
Output in finished product92.5 773.30 36.7  306.85 1.3  11.06 
Mass fraction by dry matter773.30 39.7  306.85 1.4  11.06 
To the aqueous phase14.7  
List of recipes

Recipe on No. 021 Puff contained in handbooks:

calculations, forms, documents: