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Marzipan filling → in cake No. 413 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Marzipan filling in cake No. 413

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 958.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 432.95 363.68 82.50 357.18 —/0.80 —/3.46 
Granulated sugar99.85258.33 257.94 —   —   99.75 257.68 
water—  134.83 —   —   —   —   —   
Dried almond kernel96.0 107.72 103.41 53.70 57.85 6.00 6.46 
Starch syrup78.0 29.06 22.66 0.30 0.09042.75 12.42 
Sign up99.8521.54 21.51 —   —   99.80 21.50 
Cocoa powder [Skurikhin]95.0 18.22 17.31 15.00 2.73 2.00 0.36 
Alcohol—  8.65 —   —   —   —   —   
Cognac or dessert wine—  6.46 —   —   —   —   —   
Essence—  0.60 —   —   —   —   —   
Sign up—  0.22 —   —   —   —   —   
Total786.52 43.60 417.85 31.38 300.67 
Output in finished product80.0 766.64 42.5  407.29 30.6  293.07 
Mass fraction by dry matter766.64 53.1  407.29 38.2  293.07 
To the aqueous phase60.4  
List of recipes

Marzipan filling (in cake No. 413) included in recipes:

No. 413 Small cake "Chocolate"recipe number 1
No. 412 Small cakes "Latvian set"recipe number 1

Recipe on Marzipan filling contained in handbooks:

calculations, forms, documents: