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Fat filling with nuts (in No. 241) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Fat filling with nuts (in No. 241) the main

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 109.8 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	61.57	61.48	—	—	99.80	61.45
Confectionery fat	99.7	30.83	30.73	99.70	30.74	—	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	11.54	9.69	82.50	9.52	—/0.80	—/0.090
Roasted kernels	97.5	5.78	5.64	52.00	3.01	1.00	0.060
Vanilla powder	99.85	0.61	0.61	—	—	99.80	0.61
Total			108.14	39.41	43.27	56.63	62.18
Output in finished product	98.0		107.60	39.2	43.05	56.3	61.87
Mass fraction by dry matter			107.60	40.0	43.05	57.5	61.87
To the aqueous phase						96.6

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

List of recipes

Fat filling with nuts (in No. 241) (the main) included in recipes:

№241 Cake "Tambovsky"

No. 241

Recipe on Fat filling with nuts (in No. 241) 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 with nuts (in No. 241) the main

Fat filling with nuts (in No. 241) (the main) included in recipes:

Recipe on Fat filling with nuts (in No. 241) contained in handbooks:

calculations, forms, documents: