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Fruity and nut filling (in No. 158) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Fruity and nut filling (in No. 158) the main

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 825.6 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	66.0	536.72	354.24	—	—	57.40	308.08
Roasted kernels	97.5	216.75	211.33	52.00	112.71	1.00	2.17
Granulated sugar	99.85	82.58	82.45	—	—	99.75	82.37
Citrus essence	—	0.41	—	—	—	—	—
Total			648.02	13.65	112.71	47.56	392.62
Output in finished product	77.0		635.71	13.4	110.57	46.7	385.16
Mass fraction by dry matter			635.71	17.4	110.57	60.6	385.16
To the aqueous phase						67.0

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

List of recipes

Fruity and nut filling (in No. 158) (the main) included in recipes:

№158 Cake "Vitebsk"

No. 158

Recipe on Fruity and nut filling (in No. 158) contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Calculation of the mass fraction of sugar and fat: Fruity and nut filling (in No. 158) the main

Fruity and nut filling (in No. 158) (the main) included in recipes:

Recipe on Fruity and nut filling (in No. 158) contained in handbooks:

calculations, forms, documents: