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Marzipan mass → in cream cake No. 204 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Marzipan mass in cream cake No. 204

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 298.9 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	120.75	120.57	—	—	99.80	120.51
Dried peanut kernel	96.0	72.46	69.56	47.07	34.11	4.34	3.14
Granulated sugar	99.85	48.30	48.22	—	—	99.75	48.18
Whole milk powder	95.0	23.63	22.45	24.74	5.85	—/38.90	—/9.19
Starch syrup	78.0	19.36	15.10	0.30	0.060	42.75	8.28
Sign up	—	17.74	—	—	—	—	—
Alcohol	—	3.61	—	—	—	—	—
Essence	—	0.72	—	—	—	—	—
Total			275.91	13.39	40.02	62.25	186.08
Output in finished product	90.0		269.01	13.1	39.02	60.7	181.43
Mass fraction by dry matter			269.01	14.5	39.02	67.4	181.43
To the aqueous phase						85.8

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

List of recipes

Marzipan mass (in cream cake No. 204) included in recipes:

	Marzipan cream (in # 204)	the main
	№204 Cake "Warpa" (Ear)	No. 204

Recipe on Marzipan mass 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: Marzipan mass in cream cake No. 204

Marzipan mass (in cream cake No. 204) included in recipes:

Recipe on Marzipan mass contained in handbooks:

calculations, forms, documents: