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Chocolate icing with butter → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Chocolate icing with butter the main

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 193.9 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.1	146.57	145.25	34.47	50.52	48.15	70.57
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	48.83	41.02	82.50	40.28	—/0.80	—/0.39
Total			186.27	46.83	90.80	36.52	70.82
Output in finished product	95.2		184.59	46.4	89.98	36.2	70.18
Mass fraction by dry matter			184.59	48.7	89.98	38.0	70.18
To the aqueous phase						88.3

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

List of recipes

Chocolate icing with butter (the main) included in recipes:

№176 Cake "Tea vine"

No. 176

Recipe on Chocolate icing with butter 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: Chocolate icing with butter the main

Chocolate icing with butter (the main) included in recipes:

Recipe on Chocolate icing with butter contained in handbooks:

calculations, forms, documents: