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Semi-finished curd product (in No. 157) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Semi-finished curd product (in No. 157) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 69.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8521.39 21.36 —   —   99.75 21.34 
Flour, premium85.5 18.26 15.61 1.09 0.20 1.59 0.29 
Cottage mass fraction of fat eighteen%35.0 16.46 5.76 16.58 2.73 —/2.58 —/0.42 
Melange27.0 10.43 2.82 11.9881.25 0.73 0.080
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 10.16 8.53 82.50 8.38 —/0.80 —/0.080
Sign up99.850.84 0.83 —   —   99.80 0.84 
Baking soda (E500(ii))50.0 0.0320.016—   —   —   —   
Total54.93 18.02 12.56 32.83 22.88 
Output in finished product74.0 51.58 16.9  11.79 30.8  21.48 
Mass fraction by dry matter51.58 22.9  11.79 41.6  21.48 
To the aqueous phase54.2  
List of recipes

Semi-finished curd product (in No. 157) (basic recipe) included in recipes:

№157 Cake "Curd"No. 157

Recipe on Semi-finished curd product (in No. 157) contained in handbooks:

calculations, forms, documents: