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Fat filling (in # 232, 235) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Fat filling (in # 232, 235) the main

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 628.4 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	362.27	361.72	—	—	99.80	361.55
Confectionery fat	99.7	241.51	240.79	99.70	240.79	—	—
Cocoa powder [Skurikhin]	95.0	24.15	22.94	15.00	3.62	2.00	0.48
Vanilla powder	99.85	3.14	3.14	—	—	99.80	3.13
Total			628.59	38.89	244.41	58.11	365.16
Output in finished product	99.53		625.45	38.7	243.19	57.8	363.34
Mass fraction by dry matter			625.45	38.9	243.19	58.1	363.34
To the aqueous phase						99.2

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

List of recipes

Fat filling (in # 232, 235) (the main) included in recipes:

	№235 Cake "Sport"	No. 235
	№232 Cake "Surprise"	No. 232

Recipe on Fat filling (in # 232, 235) 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: Fat filling (in # 232, 235) the main

Fat filling (in # 232, 235) (the main) included in recipes:

Recipe on Fat filling (in # 232, 235) contained in handbooks:

calculations, forms, documents: