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Semi-finished protein-almond product (in No. 193, 407) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Semi-finished protein-almond product (in No. 193, 407) basic recipe

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 628.6 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	363.44	362.89	—	—	99.75	362.53
Raw egg white	12.0	236.23	28.35	—	—	0.945	2.23
Raw almond kernels	94.0	181.72	170.82	52.60	95.58	5.90	10.72
Raw egg yolk	46.0	47.25	21.73	28.704	13.56	—	—
Flour, premium	85.5	45.43	38.84	1.09	0.50	1.59	0.72
Total			622.63	17.44	109.64	59.85	376.20
Output in finished product	94.0		590.88	16.6	104.05	56.8	357.02
Mass fraction by dry matter			590.88	17.6	104.05	60.4	357.02
To the aqueous phase						90.4

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

List of recipes

Semi-finished protein-almond product (in No. 193, 407) (basic recipe) included in recipes:

	Fried crumb of semi-finished protein-almond product (in No. 193)	the main
	№405 Pastries "Baku set"	recipe number 1
	№407 Pety-fur cake (sliced)	recipe number 1
	№193 Cake "Baku"	No. 193

Calculation of the mass fraction of sugar and fat: Semi-finished protein-almond product (in No. 193, 407) basic recipe

Semi-finished protein-almond product (in No. 193, 407) (basic recipe) included in recipes:

Recipe on Semi-finished protein-almond product (in No. 193, 407) contained in handbooks:

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