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Semi-finished jelly-fruit cake Refreshing → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Semi-finished jelly-fruit cake Refreshing basic recipe

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 85 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	49.70	49.63	—	—	99.75	49.58
water	—	13.47	—	—	—	—	—
Potato starch	80.0	8.92	7.14	—	—	0.90	0.080
Starch syrup	78.0	8.11	6.33	0.30	0.020	42.75	3.47
Fruit cooking	69.0	5.64	3.89	—	—	67.00	3.78
Sign up	98.0	0.33	0.32	—	—	—	—
Essence raspberry	—	0.075	—	—	—	—	—
Dye	—	0.040	—	—	—	—	—
Total			67.31	0.020	0.020	66.95	56.91
Output in finished product	78.0		66.30	—	0.020	66.0	56.06
Mass fraction by dry matter			66.30	—	0.020	84.6	56.06
To the aqueous phase						75.0

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

List of recipes

Semi-finished jelly-fruit cake Refreshing (basic recipe) included in recipes:

№089 Cake "Refreshing"

recipe number 1

Recipe on Semi-finished jelly-fruit cake Refreshing contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 1. Sponge cakes

Calculation of the mass fraction of sugar and fat: Semi-finished jelly-fruit cake Refreshing basic recipe

Semi-finished jelly-fruit cake Refreshing (basic recipe) included in recipes:

Recipe on Semi-finished jelly-fruit cake Refreshing contained in handbooks:

calculations, forms, documents: