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All groups → All semi-finished products → Finishing semi-finished products → Protein creams and others → №092 Fruit and protein cream → Recipe number 2 (!) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №092 Fruit and protein cream Recipe number 2 (!)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 114.7 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	69.0	61.14	42.19	—	—	67.00	40.96
Powdered sugar	99.85	36.10	36.05	—	—	99.80	36.03
Raw egg white	12.0	21.37	2.56	—	—	0.945	0.20
Vanilla powder	99.85	1.60	1.60	—	—	99.80	1.60
Total			82.40	—	—	68.69	78.79
Output in finished product	70.4		80.75	—	—	67.3	77.21
Mass fraction by dry matter			80.75	—	—	95.6	77.21
To the aqueous phase						69.5

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

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Calculation of the mass fraction of sugar and fat: №092 Fruit and protein cream Recipe number 2 (!)

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