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Rum filling # 2 (in # 234) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Rum filling # 2 (in # 234) the main

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 57.1 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	34.37	34.32	—	—	99.80	34.30
Confectionery fat	99.7	22.92	22.85	99.70	22.85	—	—
Essence of rum	—	0.050	—	—	—	—	—
Tartrazine (E102)	100.0	0.005	0.005	—	—	—	—
Total			57.17	40.02	22.85	60.07	34.30
Output in finished product	99.62		56.88	39.8	22.73	59.8	34.13
Mass fraction by dry matter			56.88	40.0	22.73	60.0	34.13
To the aqueous phase						99.4

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

List of recipes

Rum filling # 2 (in # 234) (the main) included in recipes:

№234 "Rum" cake

No. 234

Recipe on Rum filling # 2 (in # 234) 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: Rum filling # 2 (in # 234) the main

Rum filling # 2 (in # 234) (the main) included in recipes:

Recipe on Rum filling # 2 (in # 234) contained in handbooks:

calculations, forms, documents: