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No. P08 Fruit and berry filling → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. P08 Fruit and berry filling basic recipe

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 112.3 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	80.0	56.35	45.08	—	—	66.00	37.19
Granulated sugar	99.85	27.41	27.36	—	—	99.75	27.34
Candied fruit	70.0	22.54	15.78	—	—	64.00	14.43
Apple puree [GOST]	10.0	12.46	1.25	0.092	0.010	8.623	1.07
Puree fruit and berry varietal	10.0	12.46	1.25	0.10	0.010	8.00	1.00
Sign up	—	1.30	—	—	—	—	—
Total			90.72	0.020	0.020	72.15	81.03
Output in finished product	78.0		87.59	—	0.020	69.7	78.23
Mass fraction by dry matter			87.59	—	0.020	89.3	78.23
To the aqueous phase						76.0

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

List of recipes

No. P08 Fruit and berry filling (basic recipe) included in recipes:

	№67 Gingerbread for children	recipe number 1
	№67 Gingerbread for children	Gingerbread

Recipe on No. P08 Fruit and berry filling contained in handbooks:

1986 Gingerbread recipes

Calculation of the mass fraction of sugar and fat: No. P08 Fruit and berry filling basic recipe

No. P08 Fruit and berry filling (basic recipe) included in recipes:

Recipe on No. P08 Fruit and berry filling contained in handbooks:

calculations, forms, documents: