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All groups → All semi-finished products → Finishing semi-finished products → Protein creams and others → №086 Protein cream on agar → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №086 Protein cream on agar basic recipe

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 977.4 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	440.11	439.45	—	—	99.75	439.01
Jam	72.0	302.18	217.57	0.20	0.60	70.10	211.83
Raw egg white	12.0	220.15	26.42	—	—	0.945	2.08
water	—	28.76	—	—	—	—	—
Agar (E406)	85.0	3.08	2.62	—	—	—	—
Total			686.06	0.060	0.60	66.80	652.92
Output in finished product	69.0		674.41	0.1	0.59	65.7	641.83
Mass fraction by dry matter			674.41	0.1	0.59	95.2	641.83
To the aqueous phase						67.9

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

List of recipes

№086 Protein cream on agar (basic recipe) included in recipes:

	№198 Cake "Mytischensky"	No. 198
	№209 Cake "Voronezh"	No. 209
	№082 Cake "Severyanka"	recipe number 1

Calculation of the mass fraction of sugar and fat: №086 Protein cream on agar basic recipe

№086 Protein cream on agar (basic recipe) included in recipes:

Recipe on №086 Protein cream on agar contained in handbooks:

calculations, forms, documents: